Vanilla Walnut Bread

  • Yield: 24 servings
  • Prep: 25 mins
  • Cook: 60 mins

Ingredients

2cups water, warmed
2cups milk, non-fat, warmed
1/2cup sugar, granulated
3tablespoons yeast, active, dry
2teaspoons salt
1/3cup vanilla extract
3/4cup milk, non-fat dry
12-14cups flour, all-purpose
3cups California walnuts, chpd

Instructions

PORTION: 2 SLICES (IN FRENC TOAST, FOLLOWING RECIPE) CONTAIN ½ OZ. WALNUTS.  ALSO, SEE “APPLICATION” BELOW.

  1. Stir warm water, warm milk, sugar and yeast together and let  stand a few minutes to soften yeast.
  2. Add salt, vanilla and dry milk and blend well.  Add 2 pounds (8 cups) flour and beat vigorously 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350F for 50-60 minutes.  Remove from pans and place on cooling rack.

APPLICATONS:

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.

Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 3
  • Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 230mg
  • Potassium 250mg
  • Carbohydrate 58g
  • Fiber 3g
  • Sugars 8g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 20%
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