Mary Santoroski

Nut Bread

Serves 2 loaves
Breads & Breakfast Foods
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Mary Santoroski
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Published

Description

Dough: Combine the hot milk, shortening, sugar, and salt; mix well and cool.

Dissolve the dry yeast in 1/4 cup water and add 1 teaspoon sugar. Add this to the cooled mixture and mix well.

Add 3 eggs, beaten lightly, and knead in about 4 cups flour. Let rise until doubled in bulk, then punch down. Let rise again.

Roll half of the dough on a floured board to about 1/4-inch thick. Spread with filling and roll as a jelly roll. Place on a greased cookie sheet. Let rise for 45 minutes.

Bake at 375°F for 25 minutes, or until nicely browned. Makes two loaves.

Filling: Melt the butter and stir in the ground walnuts, honey, salt, and milk. Simmer over low heat for 5 minutes, then cool before using.

Source Note

Original page 38. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 cup hot milk
  • 1 cup shortening
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 4 cups flour, approximately
  • 3 eggs
  • 1 1/2 pounds ground walnuts
  • 2 tablespoons honey
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 cup milk

Directions

Ordered steps keep the recipe easy to follow.

  1. Dough: Combine the hot milk, shortening, sugar, and salt; mix well and cool.
  2. Dissolve the dry yeast in 1/4 cup water and add 1 teaspoon sugar. Add this to the cooled mixture and mix well.
  3. Add 3 eggs, beaten lightly, and knead in about 4 cups flour. Let rise until doubled in bulk, then punch down. Let rise again.
  4. Roll half of the dough on a floured board to about 1/4-inch thick. Spread with filling and roll as a jelly roll. Place on a greased cookie sheet. Let rise for 45 minutes.
  5. Bake at 375°F for 25 minutes, or until nicely browned. Makes two loaves.
  6. Filling: Melt the butter and stir in the ground walnuts, honey, salt, and milk. Simmer over low heat for 5 minutes, then cool before using.