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Categories:Viewed: 55 - Published at: 3 months ago
Ingredients
- 1 egg
- 1 cup sugar
- 1 cup nuts, chopped
- 12 cup raisins
- 4 cups unbleached flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 12 cups whole milk
Method
- Cream together the egg and sugar.
- Sift together the flour, salt and baking powder, and add alternately to the egg/butter mixture with the milk.
- The batter will be very stiff.
- Lastly, mix in the nuts and raisins.
- Preheat oven to 375F.
- Place batter in two buttered loaf pans.
- Give pans a good thump to make sure batter has settled.
- Let stand twenty minutes before putting in the oven.
- Bake for about one hour, or until tester comes out clean and top is lightly browned.
- Cool on rack.
- Note: I generally use walnuts, but pecans would work also.
- My grandmother chopped her walnuts in a little metal hand - cranked chopper that fed the nuts into a glass jar.
- The nuts were relatively finely chopped, but still a textural presence in the bread.