Xref: utzoo rec.food.recipes:687 rec.food.cooking:22514
Path: utzoo!utgpu!news-server.csri.toronto.edu!rutgers!cs.utexas.edu!uunet!snowgoose!news
Newsgroups: rec.food.recipes,rec.food.cooking
Subject: recipe for nut bread
Message-ID: <mail.cJRys1w163w@snowgoose>
Date: 21 Nov 90 02:02:46 GMT
Organization: Snow Goose Software Works
Lines: 32
Approved: dave@snowgoose


NUT BREAD

2.5 cups (6.25dl) all-purpose flour*
0.5 cup (1.25dl) granulated white sugar
0.5 cup (1.25dl) packed brown sugar
3.5 teaspoons (17ml) baking powder
1 teaspoon (5ml) salt
3 tablespoons (45ml) vegetable oil
1.25 cup (3.1dl) milk
1 egg
1 tablespoon (15ml) plus 1 teaspoon (5ml) grated orange peel
1 cup (2.5dl) chopped nuts

Heat oven to 350 degrees.  Grease bottom only of loaf pan, 9x5x3 inches or 2
loaf pans, 8.5x4.5x2.5 inches.  Mix all ingredients; beat 30 seconds.  Pour
into pan(s).  Bake until wooden pick inserted in center comes out clean, 9 inch
loaf 55 to 65 minutes, 8 inch loaves 55 to 60 minutes; cool slightly.  Loosen 
sides of loaf from pan; remove from pan.  Cool completely before slicing.  To
store, wrap and refrigerate no longer than 1 week.

* If using self-rising flour, omit baking powder and salt.


APPLE NUT BREAD

Omit:  grated orange peel

Add:  1 teaspoon (5ml) cinnamon
      0.5 teaspoon (2ml) nutmeg
      0.5 cup raisins
      2 apples,chopped into bite size pieces