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Raised Nut Bread

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 1 loaf.

The early German settlers used hickory nuts for this recipe.


  • 1 - package active dry yeast
  • 1/4 - cup lukewarm water
  • 1 - cup all-purpose flour, sifted
  • 1 - Tablespoon butter
  • 1 - cup scalded milk (lukewarm)
  • 2 - Tablespoons brown sugar
  • 1 - teaspoon salt
  • 1/2 - cup mixed nuts, chopped
  • 1 - cup whole-wheat flour


Preheat oven to 375 F.

  • In a small cup, dissolve yeast in lukewarm water. 
  • In a mixing bowl, add the all-purpose flour, yeast mixture, butter, and milk. 
  • Stir until well mixed. 
  • Cover the bowl with plastic wrap and let rise 2 hours.
  • Stir in the sugar, slat, nutmeats, and whole-wheat flour. 
  • Roll into a bowl and place in greased bowl. 
  • Cover and let rise 30 minutes to 1 hour or until double in size.
    Remove from bowl and on a floured board, shape into a loaf, put into a greased loaf pan and let rise until it doubles in size. 
  • Place in oven and bake for 50 minutes.

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