Best Chop Suey Loaf Recipes

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CHOP SUEY LOAF 1954



Chop Suey Loaf 1954 image

This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.

Provided by andypandy

Categories     Yeast Breads

Time 1h

Yield 3 loafs

Number Of Ingredients 16

1 cup whole milk, scalded
1/3 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup Crisco shortening
1/4 cup corn syrup
2 teaspoons granulated sugar
1 cup warm water
1 tablespoon active dry yeast
3 large eggs, slightly beaten
3 1/2 cups all-purpose flour
1 cup raisins
3/4 cup glace cherries, chopped
3/4 cup mixed fruit, and peel
4 cups all-purpose flour

Steps:

  • Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
  • In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
  • Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
  • Blend in the three beaten eggs and the first amount of flour.
  • Beat well by hand or with mixer.
  • Mix in all the fruits.
  • Continue mixing and add in the last of the flour combining well.
  • Knead at least ten minutes.
  • If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
  • Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
  • Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
  • Punch down and divide into three loafs.
  • Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
  • Bake at 400 degree oven for about 30 to 35 minutes.
  • When done, remove to rack to let cool.
  • When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
  • Cooking time does not include the time to rise the dough.

Nutrition Facts : Calories 1799.7, Fat 28.4, SaturatedFat 8, Cholesterol 219.6, Sodium 1282.9, Carbohydrate 342.5, Fiber 12.5, Sugar 66, Protein 45.1

CHOP SUEY LOAF



Chop Suey Loaf image

Make and share this Chop Suey Loaf recipe from Food.com.

Provided by Marie

Categories     Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12

2 tablespoons shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups flour, sifted
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 orange, juice of, plus water to make 3/4 cup liquid
1/2 cup chopped raisins
1/2 cup chopped candied cherry
1/2 cup chopped walnuts

Steps:

  • Cream shortening, add sugar and beat well.
  • Add beaten egg and vanilla.
  • Sift together dry ingredients and add alternately with liquid to egg mixture, beginning and ending with flour mixture.
  • Stir, do not beat, then add fruit and nuts which have been dusted with flour (this will distribute them more evenly).
  • Pour into greased loaf pan and bake at 350° for 1 1/4 hours or until done.
  • When loaf is cool, drizzle with a glaze made with confectioners sugar and milk.

CHOP SUEY LOAF 1954



Chop Suey Loaf 1954 image

This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.

Provided by @MakeItYours

Number Of Ingredients 16

1 cup whole milk, scalded
1/3 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup Crisco shortening
1/4 cup corn syrup
2 teaspoons granulated sugar
1 cup warm water
1 tablespoon active dry yeast
3 large eggs, slightly beaten
3 1/2 cups all-purpose flour
1 cup raisins
3/4 cup glace cherries, chopped
3/4 cup mixed fruit, and peel
4 cups all-purpose flour

Steps:

  • Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
  • In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
  • Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
  • Blend in the three beaten eggs and the first amount of flour.
  • Beat well by hand or with mixer.
  • Mix in all the fruits.
  • Continue mixing and add in the last of the flour combining well.
  • Knead at least ten minutes.
  • If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
  • Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
  • Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
  • Punch down and divide into three loafs.
  • Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
  • Bake at 400 degree oven for about 30 to 35 minutes.
  • When done, remove to rack to let cool.
  • When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
  • Cooking time does not include the time to rise the dough.

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