Crinella Family Cookbook
Our Grandparents' Favorites
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Odds & Ends
Sour Dough
Other Breads ETC
Table of Contents
Crinella Winery
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Sourdough Recipes
Sour Dough Starter
Sour Dough French Bread
Sour Dough Pancakes
Caulfield Hill Corn Cakes
Peach Nut Bread
Sour Dough Pizza
Grilled Pizza
2004 Sauvignon Blanc
2003 Sauvignon Blanc
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Peach Nut Bread
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This ia a perfect bread to use for breakfast or at tea time spread with
ricotta cheese and lemon-lavender marmalade. It also makes superb
sandwiches,
such as turkey, chicken or regular Monterey Jack cheese thinly sliced.
Toast
it with butter and lemon-lavender marmalade you have a wonderful treat with
tea. This bread is hearty and low in fat.
2 cups boiling water
1 cup marsala
1 cup dried diced peaches
1 egg
1 cup sourdough starter
1/2 cup granulated sugar (lemon flavored if you have it)
1/2 cup brown sugar
3 tablespoons light vegetable oil
1/2 cup milk
2 cups all purpose flour
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
1 cup walnuts chopped
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Pour boiling water over dried peaches.
Soak for three or four minutes and
pour off water.
Pour Marsala over peaches and let soak for several hours
until plumped stirring occasionally.
Preheat oven to 375 degrees.
Grease
a 9 by 5 loaf pan.
Drain off Marsala. (Save to flavor something else.)
Beat egg in large bowl.
Add sourdough starter, peaches, sugar, oil, milk.
Stir.
In another bowl mix flour, lemon zest, baking powder, baking soda,
salt, cinnamon, nutmeg, cloves.
Stir one fourth at a time into the
sourdough
mixture.
Add lemon juice and walnuts.
Pour into loaf pan and bake about 45
to 50 minutes until done.
Cool for a few hours before slicing.
Wrap in
plastic wrap and then foil to keep fresh.
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