Rhubarb-hickory nut bread
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Rhubarb-hickory nut bread
  Bread    Nuts  
Last updated 6/12/2012 1:20:18 AM. Recipe ID 51976. Report a problem with this recipe.
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      Title: Rhubarb-hickory nut bread
 Categories: Breads
      Yield: 8 Servings
      1 c  Coarsely chopped rhubarb
      1 c  Sugar
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1    Egg
      2 tb Milk
      4 tb Melted butter (1/2 stick)
    1/2 c  Coarsely chopped hickory
  Let the rhubarb steep in 1/2 cup of the sugar for 1 hour or more (even
  overnight) stirring once or twice. Toss the remaining sugar and all
  of the dry ingredients together to mix thoroughly. Beat the egg
  lightly and stir into it 1/4 cup of the juice that the rhubarb will
  have exuded after steeping, as well as the milk and melted butter.
  Mix the dry ingredients into the wet, stirring just enough to mix.
  Fold in the rhubarb (if there is still more juice, drain it off) and
  the nuts. Scrape the batter into a buttered 8-inch loaf pan and bake
  in a preheated 350 F oven for 1 hour. Let the loaf rest in the pan 10
  minutes before unmolding, then cool it on a rack.
  Makes one 8-inch loaf.
  [ The L. L. Bean Book of NEW New England Cookery ]

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Recipe ID 51976 (Apr 03, 2005)

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