3 pounds all-purpose flour
1 ounce baking powder
1 tablespoon salt
24 ounces granulated sugar
1 pound pecans or walnuts, chopped
10 ounces eggs (about 6 total), beaten
1 1/2 quarts milk
4 ounces oil or melted shortening
Servings: 80
1. Combine dry ingredients and nuts in mixer bowl. Mix on low speed until blended, using flat beater.
2. Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until blended.
3. Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 1 lb 14 oz per pan.
4. Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
Notes: 5 oz nonfat dry milk and 1 1/2 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 6 oz.
1 ounce baking powder
1 tablespoon salt
24 ounces granulated sugar
1 pound pecans or walnuts, chopped
10 ounces eggs (about 6 total), beaten
1 1/2 quarts milk
4 ounces oil or melted shortening
Servings: 80
1. Combine dry ingredients and nuts in mixer bowl. Mix on low speed until blended, using flat beater.
2. Combine eggs, milk, and shortening. Add to dry ingredients. Mix on low speed only until blended.
3. Scale batter into five greased loaf pans (5x9x2 3/4 inches), approximately 1 lb 14 oz per pan.
4. Bake at 350°F for about 50 minutes. Cut 16 slices per loaf.
Yield: 5 loaves 5x9 inches
Notes: 5 oz nonfat dry milk and 1 1/2 qt water may be substituted for fluid milk. Combine dry milk with other dry ingredients. Increase shortening to 6 oz.
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