Ingredients
2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons salad oil
1 1/4 cups milk
1 egg
1 cup chopped nuts (your choice)
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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OPTIONAL ADDITIONS: Apricot Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice, and 1 cup finely chopped dried apricots. Banana Nut Bread; Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2-3 medium). Date Nut Bread; Add 1 cup chopped dates. Orange Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice. Prune Nut Bread; Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped prunes. Heat oven to 350°F Grease and flour a 9x5x3-inch loaf pan, or two 8 1/2 x 4 1/2x2 1/2 inch loaf pans. Measure all ingredients into large mixing bowl. Beat on medium speed 30 seconds, or mix with a whisk until well blended. Pour into pans; bake 55 to 65 minutes or until a knife inserted in the center comes out clean.