International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Chicken Diablo






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > breads > 1920's nut loaf
from U.S. * Exported from MasterCook * 1920's Nut Loaf Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Freezer Friendly Not Posted OAMC Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water (105º to 115ºF) 1 package Fleischmann's® Active Dry Yeast 3/4 cup warm milk (105º to 115ºF) 2 tablespoons butter -- softened 2 tablespoons sugar 1/2 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) 2 egg whites 3/4 cup chopped walnuts -- toasted 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 8- × 4-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 3- × 6-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 400ºF for 20 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "4 mini loaves" 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 Nutr. Assoc. : 5472 26366 4938 0 0 0 14 0 0

1920's Nut Loaf


average rating = 5 stars(5.00003 comments available)
SUBMITTED BY
list all recipes for BREADS (358)
list all recipes by SANDYKLAWS (29)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: 1920's
recipes for breads
recipes by SandyKlaws
Email Address:
(posted May 30, 2000)

from U.S.

* Exported from MasterCook *

1920's Nut Loaf

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezer Friendly Not Posted
OAMC
Yeast Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's®
Active
Dry Yeast
3/4 cup warm
milk (105º to 115ºF)
2 tablespoons
butter -- softened
2 tablespoons
sugar
1/2 teaspoon
salt
3 cups
all-purpose
flour (3 to 3 1/2 cups)
2
egg whites
3/4 cup chopped walnuts -- toasted

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 8- × 4-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 3- × 6-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 400ºF for 20 minutes or until done. Remove from pans; cool on wire racks.

Source:
"Fleischmann's
Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"4 mini loaves"

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

Nutr. Assoc. : 5472 26366 4938 0 0 0 14 0 0



Please click here to read our policy on submitted comments
+3 comments


from niantic, ct, United States wrote:4  1

Nut Bread is so awesome i cant get enough of it, i could eat "4 mini loaves" a day!!!
5 starsDecember 2, 2004


from Orange Park, United States wrote:1  2

This recipe is the best in the world ... I'm so glad i found it! anyone who doesn't try is missing out!!!!
5 starsNovember 11, 2003


from Statesboro, GA, United States wrote:1  1

This was wonderful....I have finally found a recipe that I LOVE!!!! Thank You!
5 starsNovember 7, 2002


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.