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This is a recipe from Switzerland that was created during WWII when butter was in short supply and they used hazelnuts for the shortening. It's a perfect bread for today's fat conscious folk and a great treat for the holidays. Swiss Nut Bread COMBINE 2 3/4 cups flour, 3/4 cup sugar, 1 TSP baking powder, 1/2+TSP salt, 2 cups hazelnuts or walnuts, 1 cup each of golden and dark raisins BEAT 1 egg in 1/4 liter milk and add to dry mixture LET STAND for 10 minutes POUR into greased loaf pan BAKE for 2 hours in 300 degree oven