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Print this Recipe    Nut Loaf

1920's Nut Loaf

1/4 cup warm water (105: to 115:F)
1 package Fleischmann's. Active Dry Yeast
3/4 cup warm milk (105: to 115:F)
2 tablespoons butter, softened
2 tablespoons sugar
1/2 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
2 egg whites
3/4 cup chopped walnuts, toasted

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;
blend well. Stir in 1 egg white, walnuts and enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 4 to 6 minutes. Place in greased bowl, turning
to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.

Punch dough down. Remove dough to lightly floured surface; divide
into four equal pieces. Roll each to 8- W 4-inch rectangle. Beginning
at short end of each, roll up tightly as for jelly roll. Pinch
seams and ends to seal. Place, seam sides down, in four greased
mini loaf pans (about 3- W 6-inches). Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg white; brush on loaves. With sharp knife,
make three diagonal slashes on each loaf. Bake at 400:F for 20
minutes or until done. Remove from pans; cool on wire racks.

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