Nut Bread Sandwiches
A dish where scalded milk and cottolene do the work.
contains glutencontains dairycontains nuts
Ingredients
US
Metric
- 1 cup scalded milk
- 1 tablespoon Cottolene
- 1-1/2 teaspoons salt
- 2 tablespoons sugar or molasses
- 1 yeast cake dissolved in
- 1/4 cup lukewarm water
- 1 cup white flour
- Entire wheat flour
- 1 cup pecan meats broken in pieces
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Put Cottolene, salt and sugar (or molasses) in a large mixing bowl and pour on scalded milk; when lukewarm add dissolved yeast cake, white flour, two cups entire wheat flour and nut meats. Mix well and turn on a well-floured board. Add more flour and knead until dough is smooth and elastic. Return to bowl, cover with a cloth; set to rise in a warm place. When more than double its bulk, turn on slightly floured board, knead and shape in a loaf. Place in a well-greased, brick-shaped pan (pan should be half full). Cover, let rise again to top of pan and bake in a moderate oven fifty minutes to one hour. When twenty-four hours old, cut in thin slices, remove crusts, spread one-half the slices generously with cream cheese, cover with remaining slices and cut in triangles.
Nutrition (estimated, per serving)
| Calories | 195 |
|---|---|
| Protein | 17.8 g |
| Fat | 4.3 g |
| Carbs | 20.8 g |
| Fiber | 0.7 g |
| Sodium | 1436 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States