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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Nut Bread |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Nut Bread |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup sugar, 1 cup sweet milk, 1 egg, 3 cups flour (Sperry Drifted Snow), 1 cup nut meats, 4 teaspoons baking powder, salt; let rise 20 minutes, not less; bake in moderate oven.
- Mrs. Rogers.
Mix 1 cupful luke-warm, either oatmeal or cream of wheat mush left from breakfast (I like the oatmeal best), 1/4 cupful of brown sugar, 1/2 teaspoon salt, 1 tablespoon butter; then add 1/4 of yeast cake dissolved in 1/4 of a cupful of lukewarm water and flour (Sperry Drifted Snow), to knead; cover and let rise over night; in the morning cut down and knead into it 1 cupful English walnuts, cut into pieces; shape into loaf and put into buttered bread pan. Let rise and bake in moderate oven.
- Mrs. Boicourt.
One cup white flour (Sperry Drifted Snow), 2 cups Sperry graham flour, 1/2 cup brown sugar, 1 teaspoon salt, 2 teaspoons baking powder; mix together and with enough milk to make a stiff batter, and bake 40 minutes in a moderate oven.
- Mrs. F. O. Hubbell.
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