Nut and Raisin Bread

Preparation info

  • 1

    loaf
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¾ lb. wholemeal flour
  • ¼ teasp. salt
  • 2 oz. lard or dripping or margarine
  • 2 round teasp. baking-powder
  • 2 oz. sugar
  • 2 oz. sultanas
  • 4 oz. chopped nuts
  • 1 egg
  • ½ pt. milk

Method

Rub the fat into the sifted flour and salt. Add remaining dry ingredients and mix to a fairly soft dough with egg and milk. Put into a well-greased tin (bread- or cake-tin) and bake in a fairly hot oven (400°–375° F., Gas 6–5).