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"I am going to learn to make bread to-morrow.
So you may imagine me with my sleeves rolled up,
mixing flour, milk, saleratus, etc.,
with a deal of grace.
I advise you if you don't know how to make the staff of life
to learn with dispatch."
~ Emily Dickinson
So you may imagine me with my sleeves rolled up,
mixing flour, milk, saleratus, etc.,
with a deal of grace.
I advise you if you don't know how to make the staff of life
to learn with dispatch."
~ Emily Dickinson
APPLE BUTTER NUT BREAD
NOTE: This is also good with other flavors of fruit butters.
1-1/2 cups + 2 tablespoons sifted flour
2 teaspoons baking powder
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
1/4 cup butter or margarine, melted
1/2 cup apple butter
1/4 cup milk
1/4 cup apple cider
1/2 cup chopped nuts
~ Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan.
~ In a mixing bowl, sift 1-1/2 cups of flour with the baking powder, sugar, cinnamon, and salt. Make a well in the center. In the well place the egg, melted butter or margarine, apple butter, milk and cider. Using a fork or mixing spoon, combine the mixtures until dry ingredients are thoroughly moistened... don't overmix.
~ Combine remaining 2 tablespoons flour with the chopped nuts and fold into the batter. Turn into pan and let stand for 15 minutes.
~ Bake for 45 minutes. Turn out of pan onto a rack and cool completely before storing.
~ Wrap and keep refrigerated.
2 comments:
On Saturday I made bread with dried raisins and figs. It's very tasty with butter for breakfast and it can be kept several days. But in France we use less cinammon that you. People aren(t use to this taste. In German bakery there is more cinammon too.
This looks delicious!! I just happen to have some apple butter in the cupboard, too. Of course you know this isn't helping my waistline! lol!
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