Cookbook

1920's Nut Loaf Recipe

1920's Nut Loaf Recipe

1920's Nut Loaf Recipe

Submitted by: rec.food.recipes Dave davidg

Ready in: > 2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4 mini-loaves

Ingredients:

1/4 cup warm water (105F to 115F)
1 package Fleischmann's Active Dry Yeast
3/4 cup warm milk (105F to 115F)
2 Tablespoons butter, softened
2 Tablespoons sugar
1/2 teaspoon salt
3 cups all-purpose flour (more if needed)
2 large egg whites
3/4 cup chopped walnuts, toasted

Instructions:

Place warm water in large, warm bowl.
Sprinkle in yeast; stir until dissolved.
Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well.
Stir in 1 egg white, walnuts and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Punch dough down.
Remove dough to lightly floured surface; divide into four equal pieces.
Roll each to 8x4-inch rectangle.
Beginning at short end of each, roll up tightly as for jelly roll.
Pinch seams and ends to seal.
Place, seam sides down, in four greased mini loaf pans (about 3x6-inches).
Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg white; brush on loaves.
With sharp knife, make three diagonal slashes on each loaf.
Bake at 400F for 20 minutes or until done.
Remove from pans; cool on wire racks.

Posted by Sass
Per serving: 2352 Calories (kcal); 80g Total Fat; (30% calories from fat); 78g Protein; 335g Carbohydrate; 65mg Cholesterol; 1518mg Sodium Food Exchanges: 19 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2 Fat; 1 1/2 Other Carbohydrates
This recipe from CDKitchen for 1920's Nut Loaf serves/makes 4 mini-loaves

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