Making Better Nut Breads
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 58. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Nut breads are best if stored overnight before slicing. The flavors mellow and the loaves are easier to slice. Just follow these steps: After baking, let the loaves cool completely on a wire rack, then wrap them in foil or clear plastic wrap and store them at room temperature.
- Use these other tips, too, when making nut breads.
- • Check the bread 10 to 15 minutes before the baking time is completed. Cover with foil if it’s browning too fast.
- • Don’t be concerned about the crack down the top of the loaf. This is typical of nut breads.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Insides - Banana Macadamia Nut Bread" by avlxyz; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/10559879@N00/4464624978. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.