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.
Makes 1 Loaf.
3-1/2 to 4 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise 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
In large bowl, combine 1-1/2 cups flour, undissolved yeast, nonfat dry milk, sugar and salt. Heat water and butter until very warm (120 to 130oF); 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 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 16 of recipe
Serving weight: 2 ounces
Calories 170; Total fat 5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 135 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 2 g; Protein 5 g