Nut Bread (Twenty-four sandwiches)
This classic nut bread recipe from 1900 offers a comforting and satisfying sandwich experience. The bread features a delightful combination of graham flour, white flour, and chopped nuts or dried fruit, creating a rich and flavorful loaf. Perfect for a simple lunch or afternoon snack, this recipe provides a tender and moist bread that is sure to please. The recipe suggests using the bread a day after baking for the best sandwich texture.
Ingredients
- 1 1/2 cups Graham flour
- 2 cups White flour
- 4 teaspoons Baking powder
- 1 cup Light brown sugar (Originally "C" sugar (light brown sugar).)
- 2 teaspoons Salt
- 1 1/2 cups Milk
- 2/3 cup Chopped nut meats, dates, or raisins
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). Used for greasing the loaf pans.)
Instructions
- 1In a large bowl, sift together the graham flour, white flour, baking powder, light brown sugar, and salt.
- 2Add the chopped nut meats, dates, or raisins to the dry ingredients. Then, add the milk and stir well until just combined.
- 3Grease two loaf pans with butter. Pour the batter into the prepared loaf pans. Allow the batter to stand and rise for 20 minutes. Preheat oven to 350°F (175°C) and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- 4Allow the bread to cool completely before slicing. For the best sandwiches, use the bread twenty-four hours old. Cream the butter to be used for sandwiches. It spreads more evenly and goes farther. Cut the slices very thin and press together firmly. Cut into fancy shapes.