1920’s Nut Loaf
Makes 1 loaf
1 / 4 cup warm water (100o to 110oF)
1 envelope FLEISCHMANN’S Active Dry Yeast
3 / 4 cup warm milk (100o to 110oF)
2 tablespoons butter or margarine, softened
3 tablespoons sugar
1 teaspoon salt
3 to 3-1 / 2 cups all-purpose flour
1 large egg
3 / 4 cup chopped walnuts, toasted
1 egg white, lightly beaten
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. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in egg, walnuts and 1 / 2 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1 / 2 hours.
Punch dough down. Remove dough to lightly floured surface; roll to 12- x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9- x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Lightly beat remaining egg white; brush on loaves. With sharp knife, make three diagonal slashes on top of loaf. Bake at 400oF for 25 minutes or until done. Shield loaf with foil after 20 minutes to avoid excessive browning, if necessary. Remove from pan; cool on wire rack.
Serving size : 1 / 12 of recipe
Calories : 210; Total fat : 8 g; Saturated fat : 2 g;
Cholesterol : 25 mg; Sodium : 230 mg; Carbohydrates : 29 g; Dietary fiber : 1 g; Protein : 6 g