Walnut Bread
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1 package Fleischmann’s® Rapid Rise 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 (120ş to
130şF); stir into dry ingredients. 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 on floured
surface 10 minutes.
Roll dough to 12 × 8-inch rectangle. Beginning at short end, roll up
tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9
× 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled
in size, about 30 to 45 minutes.
Bake at 375şF for 35 to 40 minutes or until done. Remove from pan; cool on
wire rack.
Yield:
“1 loaf”
Per serving: 214 Calories (kcal); 7g Total Fat; (28% calories from fat); 7g Protein; 32g Carbohydrate; 5mg Cholesterol; 170mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Comments
Got something to say?