Spanish Nut Bread
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INGREDIENTS 2-1/4 cups flour
1 teaspoon baking powder
1-1/2 tablespoons butter, softened
1 egg, beaten
3/4 cup sugar
1 cup milk
2/3 cup raisins, soaked in hot water for 15 minutes and drained
1 cup coarsely chopped walnutsIn a bowl, beat together the butter, egg and sugar until creamy. Add half the flour alternately with the milk, then the raisins and nuts, and finally the remaining flour and the baking powder. Turn out the dough onto a floured work surface and knead lightly with your fingers for 10 minutes. Butter and flour a 7 1/2 x 3 1/2-inch pan. Put in the dough and let it rise in a warm place for 30 minutes.
Bake the loaf in a preheated 325 degree oven for 1 hour, or until a skewer inserted into the loaf comes out clean. If the bread browns too quickly, cover the top with wax paper to prevent burning. The flavor will be improved if the loaf is wrapped, after cooling, in a clean cloth or aluminum foil and left in a cool, dry place, for 24 hours.
Makes one 7-1/2 x 3-1/2-inch loaf