Nut Bread
Formula No. 1 Sugar, 1½ lb.
Molasses, 1 pt.
Shortening, 1 lb.
Water, 2 qts.
Milk powder, 8 ozs.
Flour, 7½ lbs.
Nuts (walnuts, etc.), 2½ to 3 lbs.
Cinnamon, 12 oz.
Bicarbonate soda, 1½ ozs.
Baking powder, 1 oz.
Salt, 1 oz.
Method Put the sugar, molasses, shortening and cinnamon in a bowl and rub to incorporate the ingredients. Now add the water, salt, soda and milk powder, and stir to dissolve the ingredients. Then add the flour and baking powder and mix to a rather stiff batter. When the mixture is smooth, add the nuts and stir to incorporate them. The mixture is now ready to be scaled in greased and dusted forms. Bake at 375 degrees to 385 degrees F.
Formula No. 2 (Nut Bread Yeast Dough) Flour, 10 lbs.
Water, 5½ lbs. (approximately).
Sugar, ½ lb.
Shortening, 12 ozs.
Milk powder, 8 ozs.
Molasses, I/2 pt.
Yeast, 3 ozs.
Nuts, 3 lbs.
Cinnamon, 1/2 oz.
Salt, 2½ ozs.
Method Dissolve the yeast in about one pt. of water and place to one side. Now put the balance of the water in a bowl and add the sugar, salt, milk powder, molasses and cinnamon. Now add the flour. Begin mixing. When partly mixed add the yeast. When the yeast has been incorporated, add the shortening and mix until the dough is smooth. When this stage has been reached add the walnuts, or nuts, and mix thoroughly to incorporate them. This dough should first be fermented before it is scaled in the pans.
Fermentation First rising, 2½ hours; second rising, 1 hour; third rising, 3/4 hour. Allow the dough to rest 15 minutes, when it will be ready for scaling. Scale in pan, give short proof and bake at about 450 degrees.
Nuts have a tendency to discolor the bread, generally giving the bread a purple color in places where they are located. This color is due to an oxidizing enzyme belonging to a class called oxidates. These enzymes oxidize a substance which is present in the lining of walnuts. This can be prevented by washing the nuts in very hot water, to which some sodium bicarbonate has been added. Allow them to thoroughly dry, when they are ready to be used in the dough. The weight of the loaves run from one to one and a half pounds.