Food recipes
Walnut Brown Bread
Walnut Brown Bread Servings: 10 Ingredients: • 3 cup Raisins • 3 cup Water • 1/4 cup Shortening • 5 1/2 cup Unbleached flour; sifted • 2 cup Sugar • 4 tsp Baking soda • 2 tsp Salt • 2 Eggs; large, somewhat beaten • 1...
Walnut Brown Bread
Servings: 10
Ingredients:
• 3 cup Raisins
• 3 cup Water
• 1/4 cup Shortening
• 5 1/2 cup Unbleached flour; sifted
• 2 cup Sugar
• 4 tsp Baking soda
• 2 tsp Salt
• 2 Eggs; large, somewhat beaten
• 1 cup Walnuts; cutped
Instructions:
1. Mix the raisins and water inside of a 3-quart saucepan and deliver to a boil. Boil, getd, for 5 minutes, then remove from the warmth and include the shortening.
2. Amazing to lukewarm. Sift the flour, sugar, baking soda and salt jointly into a mixing bowl and add the eggs, walnutsp and raisin mix.
3. Stir until eventually specifically moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 level F.
4. oven for 1 hour or until eventually a cake tester or wood pick out added in the centre of every loaf arrives out refreshing.
5. Cover with aluminum foil for the previous 15 minutes of baking to avert overbrowning. Cool in just the cans for 10 minutes in advance of turning out on to twine racks to cool to place temperature.
Servings: 10
Ingredients:
• 3 cup Raisins
• 3 cup Water
• 1/4 cup Shortening
• 5 1/2 cup Unbleached flour; sifted
• 2 cup Sugar
• 4 tsp Baking soda
• 2 tsp Salt
• 2 Eggs; large, somewhat beaten
• 1 cup Walnuts; cutped
Instructions:
1. Mix the raisins and water inside of a 3-quart saucepan and deliver to a boil. Boil, getd, for 5 minutes, then remove from the warmth and include the shortening.
2. Amazing to lukewarm. Sift the flour, sugar, baking soda and salt jointly into a mixing bowl and add the eggs, walnutsp and raisin mix.
3. Stir until eventually specifically moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 level F.
4. oven for 1 hour or until eventually a cake tester or wood pick out added in the centre of every loaf arrives out refreshing.
5. Cover with aluminum foil for the previous 15 minutes of baking to avert overbrowning. Cool in just the cans for 10 minutes in advance of turning out on to twine racks to cool to place temperature.