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Walnut Bread

  • Intermediate
  • 1 loaf
  • 30 min
Baking Success Or Baking Mess


3-1/2 to 4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise 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


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.

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