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Walnut Bread

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.

Walnut Bread

Walnut Bread

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:20

Bake Time

35 to 40 minutes

Rest Time

10 minutes

Rise Time

30 to 45 minutes

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  • difficulty

    Intermediate

  • Yield

    1 loaf

  • Prep Time

    0:20

  • Bake Time

    35 to 40 minutes

  • Rest Time

    10 minutes

  • Rise Time

    30 to 45 minutes

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons nonfat dry milk
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup water
  • 2 tablespoons butter OR margarine
  • 2 egg whites
  • 3/4 cup coarsely chopped walnuts, toasted

Directions

  1. 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.
  2. 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.
  3. Bake at 375°F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
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Walnut Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:20
  • Bake Time: 35 to 40 minutes
  • Rest Time: 10 minutes
  • Rise Time: 30 to 45 minutes

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons nonfat dry milk
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup water
  • 2 tablespoons butter OR margarine
  • 2 egg whites
  • 3/4 cup coarsely chopped walnuts toasted

Directions

  • 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.