White Nut Bread
A light yet moist bread,wonderful toasted.The nuts “disappear” in baking.
Yield: Makes 2 loaves.
- 2 packages dry yeast
- 1/2 cup warm water
- 2 cups milk
- 4 tablespoons butter (1/2 stick)
- 2 teaspoons salt
- 1/3 cup brown sugar
- 7 cups white flour
- 1/2 cup finely chopped walnuts
Dissolve yeast in warm water and set aside. Scald milk, add butter, and stir until butter melts. Add salt and brown sugar and stir until sugar is dissolved. Pour mixture into bread bowl, add yeast, and stir until blended. Beat in flour, 1 cup at a time, to form a stiff dough. Turn out onto floured board and knead in nuts until dough is smooth. Shape into a ball. Place in buttered bowl, turn to grease top, cover, and let rise until doubled. Punch down, divide in half, and place in 2 greased 8-inch loaf pans. Cover and let rise until doubled. Bake in preheated 350 degree oven 30 to 40 minutes.