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Japanese cream bread. Directions set oven to 350 degrees f. Line the bottom of a loaf pan with parchment paper. Mix the egg sugar and vegetable oil until combined.
With a rubber spatula mix in the flour. Directions preheat the oven to 350 degrees f. Bake for about 1 hour.
In a standing mixer fitted with the paddle attachment or with an electric hand held mixer cream the butter and sugar. With a rubber spatula mix in the flour mixture. Beat sugar and eggs with a whisk until light and fluffy about.
Pour the batter into a 9 by 5 inch loaf pan. Directions sift the flour baking soda and salt into a medium bowl set aside. In a standing mixer fitted with the paddle attachment or with an electric hand held mixer cream the butter and sugar.
Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes.
With a rubber spatula mix in the flour mixture until just incorporated. Whisk together the flour pecans granulated sugar baking soda cinnamon 12 teaspoon salt and nutmeg in a large bowl. Sift the flour baking soda and salt into a medium bowl.
Add the flour mixture to the egg mixture and when blended add the buttermilk vanilla and mashed bananas. Top the batter with remaining 13 cup of walnuts. Directions preheat the oven to 350 degrees f.
Lightly butter one 9 by 5 inch loaf pan. Fold 12 cup of chopped walnuts and pour batter into prepared loaf pan. In a medium bowl combine the flour baking soda baking powder and salt.
Sift together the flour baking soda cinnamon and salt. Whisk together the walnuts baking powder cinnamon and remaining 1 12 cups flour in a large bowl and toss to coat the walnuts.
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