Mary Moore’s Chop Suey Loaf
Makes 2 loaves
1 cup milk
1 teaspoon sugar
1/4 cup lukewarm water
1 package granular yeast (2 1/4 teaspoons)
2 cups all-purpose or bread flour, sifted
1 1/2 teaspoons salt
1 (or 2) teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon mace
1/4 cup butter or margarine
1/3 cup light brown sugar, lightly packed
1 egg
3/4 cup Sultana raisins
1/4 cup Citron peel, chopped
1/4 cup walnuts or pecans, chopped
1/3 cup glace or well-drained cherries, chopped
1 3/4 cups (approx.) all-purpose or bread flour, sifted (second amount)
Scald milk. Stir in 1 teaspoon sugar into the 1/4 cup lukewarm water in measuring cup. Sprinkle yeast over top, stir once and let stand 10 minutes or until it rises to top of cup.
Sift together the flour, salt, and spices.
In large mixing bowl, cream the butter or margarine well with the light brown sugar until light and airy. Beat in the egg.
Now stir in lukewarm milk and risen yeast liquid, and sifted dry ingredients.
Beat until smooth and elastic. Add prepared fruits and nuts and beat again.
Now work in, while kneading on board, the 1 3/4 cups (approx.) sifted all-purpose or bread flour (but do not work all of this amount of flour in if the mass of dough seems too stiff).
Shape into 2 loaves and place in greased loaf pans (average - size or slightly smaller).
Grease top of dough. Cover and let rise until doubled.
Bake at 350 degrees F about 40 minutes, or until done.
Brush top with softened butter and cool on racks.
Source: Mary Moore cooking column, Ottawa Citizen newspaper, Aug 19, 1963
The ingredients seem very flexible in both dishes.