You are here: Home » Recipes » Vanilla Walnut Bread Vanilla Walnut Bread Recipe by California Walnut Board Yield 24 servings Prep 25 mins Cook 60 mins PrintEmail Ingredients 2 cups water, warmed2 cups milk, non-fat, warmed1/2 cup sugar, granulated3 tablespoons yeast, active, dry2 teaspoons salt1/3 cup vanilla extract3/4 cup milk, non-fat dry12-14 cups flour, all-purpose3 cups California walnuts, chpd Instructions 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. 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.