Vanilla Walnut Bread
- Yield 24 servings
- Prep 25 mins
- Cook 60 mins
- 2 cups water, warmed
- 2 cups milk, non-fat, warmed
- 1/2 cup sugar, granulated
- 3 tablespoons yeast, active, dry
- 2 teaspoons salt
- 1/3 cup vanilla extract
- 3/4 cup milk, non-fat dry
- 12-14 cups flour, all-purpose
- 3 cups California walnuts, chpd
PORTION: 2 SLICES (IN FRENC TOAST, FOLLOWING RECIPE) CONTAIN ½ OZ. WALNUTS. ALSO, SEE “APPLICATION” BELOW.
- Stir warm water, warm milk, sugar and yeast together and let stand a few minutes to soften yeast.
- Add salt, vanilla and dry milk and blend well. Add 2 pounds (8 cups) flour and beat vigorously 2-3 minutes.
- Beat in about 2 pounds (8 cups) more flour, to make a soft but manageable dough. Turn dough onto floured surface and knead 1 minute; let rest 10 minutes.
- Sprinkle walnuts on dough and resume kneading until smooth and elastic, adding enough remaining flour to keep dough from being too sticky. Place in greased bowl, cover and let rise to double in bulk, about 45 minutes in a warm place.
- Punch down and shape into loaves. Place in four 8-1/2 x 4-1/2 x 2 ½ inch loaf pans, which have been coated with no-stick cooking spray. Cover loosely and let rise to top of pan or almost double, about 45 minutes in a warm place.
- Bake at 350F for 50-60 minutes. Remove from pans and place on cooling rack.
This makes 4 loaves—twice as much as you will need for the French toast recipe. It is worth making extra because Vanilla Walnut Bread also makes good plain toast and it may be used in bread puddings.