Recipe: Winchester Nut Bread (whole wheat quick bread, Fannie Farmer Cookbook)
Breads - Muffins, Quick BreadsWINCHESTER NUT BREAD
"A dark, sweet, moist, and nourishing whole-wheat bread."
1/2 cup dark brown sugar
3/4 cup cold water
1/2 cup molasses
3/4 cup milk
1 cup white flour
2 cups whole-wheat flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
Preheat the oven to 275 degrees F. Grease 2 loaf pans.
Put the brown sugar in a large bowl, add the 3/4 cup cold water, and stir until the sugar dissolves. Stir in the molasses and milk.
Add the white flour, whole-wheat flour, salt, baking powder, and baking soda, and mix well. Stir in the walnuts. Spoon into the prepared pans.
Bake for 2 hours. Remove from the pans and cool on racks.
Makes 2 loaves
Source: The Fannie Farmer Cookbook by Marion Cunningham
"A dark, sweet, moist, and nourishing whole-wheat bread."
1/2 cup dark brown sugar
3/4 cup cold water
1/2 cup molasses
3/4 cup milk
1 cup white flour
2 cups whole-wheat flour
1 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
Preheat the oven to 275 degrees F. Grease 2 loaf pans.
Put the brown sugar in a large bowl, add the 3/4 cup cold water, and stir until the sugar dissolves. Stir in the molasses and milk.
Add the white flour, whole-wheat flour, salt, baking powder, and baking soda, and mix well. Stir in the walnuts. Spoon into the prepared pans.
Bake for 2 hours. Remove from the pans and cool on racks.
Makes 2 loaves
Source: The Fannie Farmer Cookbook by Marion Cunningham
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