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Full Online Book HomeLearning KitchenBread - Sweet Bread Eggnog Bread
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Bread - Sweet Bread Eggnog Bread Post by :bill_ferry Category :Learning Kitchen Author :Unknown Date :December 2011 Read :937

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Bread - Sweet Bread Eggnog Bread

Preparation:
1/4 cup butter or margarine, melted
3/4 cup sugar
2 eggs, beaten
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
1/2 cup chopped pecans
1/2 cup raisins
1/2 cup chopped red and green candied cherries

Preheat oven to 350.

In a large bowl, combine butter, sugar and eggs; mix well.

Combine the flour, baking powder and salt.

Stir intobutter mixture alternately with eggnog; mix only until dry ingredients are moistened.

Fold in pecans, raisins andcherries.

Spoon into a greased 8 1/2x4 1/2x2 1/2" loaf pan.

Bake for 70 minutes or until bread tests done.
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2 eggs 1 c sugar 1 c dairy eggnog 1/2 c butter, melted 1/4 t nutmeg 2 t rum extract 1 t vanilla 2 1/4 c flour 2 t baking powder Preheat oven to 350. Grease bottom of loaf pan. Beat eggs, add sugar, eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350 for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool bread completely before slicing. This freezes beautifully.
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1 Cup blanched almonds 2 1/2 cups all-purpose flour 3/4 cup sugar 3 1/3 teaspoons baking powder 1 teaspoon salt 1/2 teaspoons each ground nutmeg, and grated lemon peel 1 large egg 3 Tablespoons salad oil 1 1/4 cups commercial eggnog Spread almonds in a shallow baking pan and toast in 350 oven until golden (about 8 minutes) stirring frequently. In a large bowl, stir together flour, sugar, baking powder, salt, nutmeg, lemon Peel (I would think orange peel might work too), and toasted almonds. In a small bowl, lightly beat egg, then beat in oil and eggnog. Add liquid mixture
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