Archive for the ‘Nut Bread’ Category

Maddie’s Best Ever Nut Bread

26 May 13

This is from the wonderful girl that was my first love many (many) years ago. She is right, this is pretty good stuff.

{Herself Sez: Himself has impeccable taste. Maddie is a sweetheart and VERY married for many years! :-)}

The internet is wonderful for finding and keeping in touch with people that you haven’t seen for nearly 50 years.

660 g sugar (3 cups)
190 g Crisco, plain (1 cup)
9 g vanilla (2 tsp)
4 ea eggs, large
630 g flour (4 1/2 cups)
11 g salt (2 tsp)
10 g baking soda (2 tsp)
((420
g water (1 3/4 cups) AND <<==
40 g buttermilk powder (1/4 cups)) <<== OR
2 cups
Buttermilk
160 g chopped walnuts (1 1/2 cups)

Preheat the oven to 350°F.

This method assumes a decent mixer like a Kitchenaid. You can mix by hand if you like.

Cream together shortening and sugar until light and fluffy. Mix in vanilla and eggs. Now those who have been paying attention know that I seldom use shortening, I usually use butter. This is one of the places that you do not want butter. You would not get much, if any, lift. Your nut bread would be very dense and heavy. I think the best way to handle the Crisco is to get the bars. You probably already know the best way to measure out of a can, but I’ll review for you. If you need a cup of water or butter or anything else of a like consistency, then take a two cup measure and put in a cup of water. Begin adding the shortening until the water rises to the two cup mark. Pour off the water and you have a cup of shortening. As the philosopher said: “Eureka!” Of course, it is much easier to just weigh things.

Add the buttermilk and mix briefly. Now things will be better if you have some real buttermilk. I don’t keep it around, but I do keep a good grade of baker’s buttermilk powder. You can get it from King Arthur or your grocery may carry some. Bob’s Red Mill is a decent brand. At any rate, either use the fresh buttermilk or the powder and water. You will get a slightly lighter loaf with real buttermilk.

Add the dry ingredients and mix until completely incorporated. Add walnuts and mix just enough to incorporate.

Pour into three greased 9x5x3 loaf pans. I do use unsalted butter for the lube, but you can use what you like.

Bake at 350°F for one hour. Cool on a rack.

Like any other nut bread, this works well naked, spread with butter, served with ice cream, whipped cream, or whatever. Also works nicely toasted. This stuff also freezes rather nicely.

{Herself Sez: Sorry about no pictures – have to take some next time Himself makes this bread!}

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