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1920’s Nut Loaf

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1920's Nut Loaf
1920’s Nut Loaf

1 package 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.

Yield: “4 Loaves”

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