Nut Bread with Variations


Nut, cheese, cinnamon and raisin breads.

This is another recipe from the Pillsbury “Bake the No-Knead Way” book published in 1945. It produces a good tasting loaf that is excellent for sandwiches or toast no matter which version you bake. The recipe can be used for a plain loaf which is handy if you only need 1 loaf of bread

The description from the book;

Warm cinnamon loaf disappears like lightening! Raisin and nut breads make excellent sandwiches. For a supper treat, use toasted slices of cheese bread with your favorite creamed vegetable or egg recipe.

Nut Bread

Ingredients and directions.

Bake at 375 degrees F. for 1 hour. Makes 1 loaf.

Combine in large bowl.

  • ½ cup scalded milk
  • 3 tablespoons of shortening
  • 1 tablespoon of sugar
  • 2 teaspoons of salt

Cool to lukewarm by adding.

  • ½ cup of water

Add and mix well.

1 package of dry yeast (2 ¼ teaspoons of yeast equal 1 package)

Blend in.

  • 1 egg
  • ½ cup of chopped nut meats

Add and mix well. (The dough will be softer than kneaded dough.)

  • 3 cups of sifted flour

Shape into a loaf on a well-floured board; place in a greased 9x4x3 inch pan and cover.  Let rise in a warm place free from drafts until double in bulk, about 1 hour. Bake in moderate oven (375 degree F.) for 1 hour.

Spicy Raisin Bread – Omit nut meats in Nut Bread and blend in 1 cup of raisins and 1 teaspoon of cinnamon.

Cheese Bread – Omit nut meats in Nut Bread and blend in 1 cup of grated cheese.

Cinnamon Bread – Omit nut meats in Nut Bread. Roll dough into a 16×8 inch rectangle. Sprinkle with ¼ cup of sugar and 1 teaspoon of cinnamon. Roll as for jelly roll starting with the 8 inch edge; seal edges and place in greased 9x4x3 inch pan.

Notes

Scalded milk is milk that has been heated to 82 °C (180 °F).

The recipe can be doubled for 2 loaves.

Walnuts are what I use for the nut bread.

Cheddar cheese or a combination of cheeses can be used for the cheese bread.

I use double the amount of cinnamon in the raisin and cinnamon breads..

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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8 Responses to Nut Bread with Variations

  1. Jewels says:

    All the variations of this bread sound delicious!

  2. trkingmomoe says:

    I am going to reblog this to paradigm as a follow up to the quick bread version I just posted from 1944. We must be on the same wave length.

  3. trkingmomoe says:

    Reblogged this on Once Upon a Paradigm and commented:
    This was also just posted from the same time period as my post of Date and Nut Bread. Enjoy a wonderful yeast recipes for sweet bread.

  4. adfly says:

    Appreciate this post. Will try it out.

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