Mondel bread
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 1 | cup | Oil |
| 1½ | cup | Walnuts or pecans |
| ½ | teaspoon | Baking powder |
| 2 | cups | Flour |
Directions
Mix sugar and eggs in Mix Master. Add the oil. Remove from the mixer and proced by hand. Add [finely chopped] nuts into the mixture and add the other ingredients into the mixture with a wooden spoon.
Mixture must not be too soft not too stiff so you can roll it into a salami shape.
Place rolls on a cookie sheet in a 350 [f] oven until golden brown.
Remove from the oven and cut into diagonal slices. Return to oven for about 15-20 minutes.
I find that I have to chill it over night and add flour to each roll so it will stand up as a roll and not flatten out-sometimes as much as a cup or even more depending on the size of the eggs. Submitted By JSCHLANK@... (JOHN SCHLANK) On SUN, 29 OCT 1995 225025 ~0500