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Rhubarb bread

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Ingredients/Components

brown sugar
oil - 2/3 c
egg, slightly beaten - 1 item
buttermilk - 1 c
salt - 1 tsp
vanilla - 1 tsp
flour
baking soda - 1 tsp
raw rhubarb, peeled and chopped into 1/4-inch slices
nuts, finely chopped - 1/2 c
Topping:1/2 c
nuts, chopped - 1/2 c
cinnamon - 1 tsp
melted butter - 2 Tbsp
milk - 1/2 c
sugar - 1/2 c
warm water 105~ to 115~ - 1/2 c
eggs, beaten - 2 item
unsifted flour about

How to make rhubarb bread:

Combine ingredients and pour into 2 greased and floured bread pans.Topping:1/2 c. sugar1/2 c. nuts, chopped1 tsp. cinnamon2 Tbsp. melted butter1/2 c. milk1/2 c. sugar1 1/2 tsp. salt1/4 c. (1/2 stick) Fleischmann's margarine1/2 c. warm water (105~ to 115~)2 pkg. or cakes Fleischmann's yeast (active dry or compressed)2 eggs, beaten4 1/2 c. unsifted flour (about) Scald milk; stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into large, warm bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs and half of the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough. Turn dough out on lightly floured board. Knead until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down. Turn out on lightly floured board and shape as desired.

Recipe categories: < 4 hours, Breads, Weeknight.

Rating:

Average rating: 4, total votes: 8

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