The classic flavor of toasted walnuts makes this bread a delicious accompaniment to your favorite fall meals. Serve with a bowl of piping-hot soup, or toast a slice and top with cinnamon sugar for a quick snack.
Combine 1-1/2 cups flour, undissolved yeast, nonfat dry milk, sugar and salt in a large bowl. Heat water and butter until very warm (120° to 130°F); stir into flour mixture. Stir in egg whites, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.