Wednesday, February 29, 2012

Sour Cream Walnut Bread

I am lucky enough to have a family that is very proud of it's heritage.  As a result, I know quite a bit of my lineage (there may be rumors of French royalty, in your face!).  I also have quite a few recipes from family members who are long gone.  These recipes use phrases like "a good amount" or "in a warm oven".  I'm sure back in the day, everyone knew what this meant.  Unfortunately, not so much now.
For our family cookbook, my Aunt Anne translated a couple of these recipes and last night I made one.  Holy Cow!  It is really good.  Now I want to look through the old recipes and translate more to try!  In the meantime, here is what I made last night.  It is a quick bread that is slightly sweet and beautifully nutty.  It is amazing with a little butter smeared on it.  I am thinking of whipping up a maple cinnamon butter to go with it next time...

Sour Cream Walnut Bread
1 egg
1 c. brown sugar
1 c. sour cream
2 c. flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 c. walnuts

Combine the egg, sugar and sour cream in a large bowl (I also added a splash of vanilla, cinnamon would be yummy too).

Whisk this together.  This is what I love about old school recipes.  These women didn't have a Kitchen Aid mixer so they are all made to be mixed by hand and they can be thrown together easily without hauling out the power tools.

I put my walnuts in the food processor and pulverize them because I do not like big chunks of nuts in food, but I like the flavor.  If you do this be careful not to process them too long or you will have nut butter.  If you do like big nuts, (I heard what you just thought, and you have a dirty mind)  chop them by hand.

Whisk together the flour, baking soda, salt and baking powder.

Add half the flour mixture to the sour cream mixture and blend.

Add the other half of the flour mixture and stir until mixed completely.

Fold in the nuts

and spread the batter in a well greased loaf pan.  Bake at 325 degrees for 1 hour.  You will be tempted to take it out sooner.  DON'T!  It is not done and the center will collapse and you will have to put it back in the oven to finish cooking and then cool it upside down to try to get the center to pop back up.  That's what I heard anyway.

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