Jewish Sweet Bread

• 3 eggs
• 3/4 c. sugar
• 1 lb. chopped dates
• 4 Tbsp. flour
• 1 tsp. baking powder
• 1 c. nuts
• 1 tsp. vanilla
• powdered sugar
• 1 1/4 c. flour
• 1/4 tsp. salt
• 1 tsp. sugar
• 2 eggs
• 1 c. milk
• 1 1/3 c. cracked wheat
• 4 c. water
• 3 Tbsp. melted shortening
• 3 Tbsp. sugar
• 1 Tbsp. salt
• 2 yeast cakes
• 3/4 c. warm water
• 6 c. white flour
• 2 c. white flour
• 2 1/4 c. whole wheat flour
• 2 tsp. soda
• 2 tsp. baking powder
• 1 c. sugar
• 1 1/2 c. raisins
• 1 1/2 c. chopped walnuts
• 2 eggs, beaten
• 2 1/2 c. buttermilk
• 1 c. oatmeal
• 1 1/2 c. boiling water
• 3/4 c. molasses
• 3 Tbsp. shortening
• 2 tsp. salt
• 1 Tbsp. yeast
• 2 c. warm water
• 8 c. flour

1. Combine oatmeal and boiling water; let stand 20 to 30 minutes. Add molasses, shortening and salt.
2. Dissolve yeast in warm water, wait 10 minutes and add to mixture.
3. Stir in just enough flour to make a medium-firm dough.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=950604 (may not work)