Recipe: No Knead Nut Bread with Raisin, Cheese, and Cinnamon Variations (Pillsbury, 1940's)

NO KNEAD NUT BREAD



"Here are deliciously different No-Knead breads! Quick to make ... a short three hours turns the trick! Warm cinnamon loaf disappears like lightning! Raisin and nut breads make excellent lunch box sandwiches. For a supper treat use toasted slices of cheese bread with your favorite creamed vegetable or egg recipe."

1/2 cup milk, scalded
3 tablespoons shortening
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup water
1 package yeast (compressed or dry granular)
1 egg
1/2 cup chopped nuts
3 1/2 cups sifted Pillsbury's all-purpose flour

Combine scaled milk, shortening, sugar and salt. Cool to lukewarm by adding 1/2 cup water. Add yeast; mix well. Stir in egg and nuts. Add flour and combine until dough is well-blended. (This dough will be softer than a kneaded dough.)

Shape into a loaf on a well-floured board; place in greased 9x4x3-inch baking pan and cover. Let rise in warm place (80 to 85 degrees F) until double in bulk, about 1 hour.

Bake in moderate oven (350 degrees F) for 1 hour or until done.

VARIATIONS:

SPICY RAISIN BREAD:
Omit nuts in Nut Bread and stir 1 cup raisins and 1 teaspoon ground cinnamon when adding the egg.

CHEESE BREAD:
Omit nuts and stir in 1 cup shredded cheese when adding the egg.

CINNAMON LOAF:
Omit nuts in Nut Bread. Roll dough to 16x8-inch rectangle. Sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll as for jelly roll, starting with 8-inch edge; seal edges and place in greased, 9x4x3-inch pan.

Makes 1 (9-inch) loaf (if two loaves are desired, recipe may be doubled)
Source: Recipe Booklet: Bake the No-Knead Way, Ann Pillsbury's Amazing Discovery Saves Up to 1/2 Your Baking Time, Pillsbury Mills, Inc., 1945 and 1946