{"id":23,"date":"2026-02-22T22:20:50","date_gmt":"2026-02-22T22:20:50","guid":{"rendered":"https:\/\/recipes4thecook.com\/nut-loaf"},"modified":"2026-02-22T22:20:50","modified_gmt":"2026-02-22T22:20:50","slug":"nut-loaf","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/bread\/blog\/2026\/02\/22\/nut-loaf\/","title":{"rendered":"Nut Loaf"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1\/4           cup  warm water (105\u00ba to 115\u00baF)<br \/>\n1            package  Fleischmann&#8217;s Active Dry Yeast<br \/>\n3\/4           cup  warm milk (105\u00ba to 115\u00baF)<br \/>\n2        tablespoons  butter &#8212; softened<br \/>\n2        tablespoons  sugar<br \/>\n1\/2      teaspoon  salt<br \/>\n3               cups  all-purpose flour (3 to 3 1\/2 cups)<br \/>\n2                     egg whites<br \/>\n3\/4           cup  chopped walnuts &#8212; toasted<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1\/2 cups flour; blend well. Stir in 1 egg white, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.<br \/>\nPunch dough down. Remove dough to lightly floured surface; divide into four equal pieces. Roll each to 8- by 4-inch rectangle. Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in four greased mini loaf pans (about 3- by 6-inches). Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.<br \/>\nLightly beat remaining egg white; brush on loaves. With sharp knife, make three diagonal slashes on each loaf. Bake at 400\u00baF for 20 minutes or until done. Remove from pans; cool on wire racks.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;But solid food is for the mature, who because of practice have their senses trained to discern good and evil.&quot; (Hebrews 5:14)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/bread\/blog\/2026\/02\/22\/nut-loaf\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-23","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts\/23","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}