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Famous Nut Tree Bread: A Taste of Nostalgia

There are certain flavors that transport you instantly, a culinary time machine that whisks you back to cherished memories. For me, the aroma of warm, yeasty bread baking, particularly this Nut Tree Bread, evokes the golden afternoons spent at the Nut Tree restaurant. It was a place where family gatherings felt complete with these little, perfectly formed loaves served alongside every meal, a comforting preamble to whatever delights lay ahead. They were so beloved that they were also a staple for take-out, a piece of that idyllic experience to savor at home. This recipe, perfected by Hester Harbison, who learned the art of bread-making from her pioneer mother, is more than just a recipe; it’s a portal to a simpler, delicious past.

Recipe Overview

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes (plus rising time)
Servings: 4
Yields: 4 individual loaves
Dietary Type: Vegetarian

Ingredients

1 cup lukewarm water
1 ½ tablespoons sugar
1 tablespoon active dry yeast
3 cups sifted all-purpose flour, plus more for dusting
1 ½ teaspoons salt

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Whisk or fork
Clean kitchen towel
Oiled board or clean work surface
4 individual loaf pans (approximately 5 x 2 ½ x 1 ½ inches)
Oven
Wire cooling rack

Instructions

Begin by preheating your oven to 400°F (200°C). This ensures a hot oven, crucial for a good rise and a beautifully golden crust.
In a large mixing bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently with a whisk or fork until the sugar and yeast are completely dissolved. Let this mixture stand for about 5 to 10 minutes, or until it becomes foamy and fragrant. This “proofing” step confirms that your yeast is alive and active, which is essential for the bread to rise properly.
Add 1 ½ cups of the sifted all-purpose flour and the salt to the yeast mixture. Begin mixing with a sturdy spoon for about 2 minutes. You’re aiming to incorporate these ingredients into a thick batter.
Gradually add the remaining 1 ¼ to 1 ½ cups of sifted all-purpose flour. Continue mixing first with the spoon until the dough becomes too stiff to stir. Then, turn the dough out onto a lightly floured surface or an oiled board.
Knead the dough by hand for approximately 5 minutes. This is where you develop the gluten, which gives the bread its structure and springy texture. You’re looking for a smooth, springy ball of dough. It should be elastic and not overly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time, until it’s manageable.
Lightly grease the mixing bowl. Place the dough back into the greased bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel and let it stand in a warm place for about 25 minutes. You’ll know it’s ready when it has doubled in size.
Once the dough has risen, gently punch it down to release the air. Divide the dough into 4 equal pieces.
On your oiled board or clean work surface, gently flatten out each piece of dough. Shape each piece into a loaf that will fit your individual loaf pans. Aim for a gentle shaping, not a vigorous kneading at this stage.
Place the shaped loaves into greased 5 x 2 ½ x 1 ½-inch individual loaf pans.
Cover the loaf pans with the clean kitchen towel again and let them rise in a warm place for another 25 minutes, or until they have doubled in size again. This second rise is critical for achieving a light and airy crumb.
Place the loaf pans into the preheated oven. Bake at 400°F (200°C) for 20 minutes, or until the loaves are a beautiful golden brown and sound hollow when tapped on the bottom.
Carefully remove the loaves from their pans immediately after baking and place them on a wire cooling rack to cool completely, or if you can’t resist, serve them warm!

Expert Tips & Tricks

Yeast Activation: The foamy head on your yeast mixture is your assurance of active yeast. If you don’t see foam after 10 minutes, your yeast might be old, and you’ll need to start again with fresh yeast.
Kneading Technique: When kneading, think of it as a push-and-fold motion. Push the dough away from you with the heels of your hands, then fold it over itself. Rotate the dough and repeat. Over-kneading can make the bread tough, but for this quick loaf, 5 minutes of thorough kneading is usually just right.
Warm Place for Rising: A slightly warm, draft-free spot is ideal. You can achieve this by placing the bowl near a pilot light on your stove (if you have one), in a slightly warmed (and then turned-off) oven, or even on top of your refrigerator.
Pan Preparation: Ensure your loaf pans are well-greased to prevent sticking. A light coating of butter, shortening, or baking spray will do the trick.
Checking for Doneness: The golden brown color is a good indicator, but the best way to check if bread is baked through is by tapping the bottom. It should sound hollow. If it sounds dense, it likely needs a few more minutes.

Serving & Storage Suggestions

These Famous Nut Tree Breads are utterly delightful served warm, right out of the oven. They are perfect on their own, perhaps with a generous smear of butter. They also make a wonderful accompaniment to a hearty soup, a crisp salad, or even as a base for a savory open-faced sandwich.

For storage, allow the loaves to cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. At room temperature, they will stay fresh for about 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, warm them gently in a low oven (around 300°F or 150°C) for 5-10 minutes until warmed through. These loaves also freeze beautifully. Wrap them tightly in plastic wrap, then place in a freezer bag or container. They will keep well in the freezer for up to 3 months. Thaw at room temperature and reheat as desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	368.4 kcal
Calories from Fat
Total Fat	1.1 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	876.6 mg	36%
Total Carbohydrate	77.4 g	25%
Dietary Fiber	3.2 g	12%
Sugars	5 g	19%
Protein	10.8 g	21%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is classic and stands beautifully on its own, feel free to experiment! You could incorporate a handful of finely chopped nuts (like walnuts or pecans) into the dough during the last few minutes of kneading for an extra layer of flavor and texture. A pinch of nutmeg or cinnamon added with the flour can also introduce a subtle warmth. For a slightly richer bread, you could replace a quarter cup of the lukewarm water with lukewarm milk.

FAQs

Q: Why is my bread dough not rising?
A: This is often due to inactive yeast. Ensure your yeast is fresh and that the water used to proof it was lukewarm (not too hot or too cold) and that the sugar was fully dissolved. Also, ensure it was placed in a sufficiently warm spot to rise.

Q: How do I get a softer crust?
A: For a softer crust, you can brush the baked loaves with a little melted butter as soon as they come out of the oven. Covering them loosely with a kitchen towel while they cool will also help keep the crust tender.

Q: Can I use bread flour instead of all-purpose flour?
A: Yes, you can substitute bread flour for the all-purpose flour. Bread flour has a higher gluten content, which can result in a chewier texture and a slightly taller loaf.

Q: My loaves look unevenly browned. What can I do?
A: This can happen if your oven has hot spots. Rotating the pans halfway through the baking time can help ensure more even browning. Also, using a good quality baking sheet can help distribute heat more evenly.

Q: How many loaves does this recipe make?
A: This recipe is specifically designed to yield 4 individual loaves. The original recipe intended for these to be served in smaller, individual portions.

Final Thoughts

There’s a profound satisfaction in baking bread, a connection to generations of cooks who have nourished their families with this simple, elemental food. This Famous Nut Tree Bread is a testament to that legacy. It’s a recipe that’s straightforward enough for a novice baker, yet yields results that are utterly delicious and deeply satisfying. I encourage you to try it, to fill your home with its comforting aroma, and to share these little loaves with those you love. They are perfect served alongside a comforting stew or a simple salad, or simply enjoyed with a cup of tea or coffee. Let me know how yours turn out!

Famous Nut Tree Bread Recipe