Walnut bread

Yield: 1 loaf

Measure Ingredient
⅔ cup Water
1 Egg white
1 tablespoon Butter or margarine
1½ tablespoon Instant dry milk powder
1½ tablespoon Sugar
½ teaspoon Salt
1 cup Water
2 Egg whites
1½ tablespoon Butter or margarine
2 tablespoons Instant dry milk powder
2 tablespoons Sugar
¾ teaspoon Salt
2 cups Bread flour
½ cup Chopped California Walnuts, toasted
1 teaspoon FLEISCHMANN'S Bread Machine Yeast
3 cups Bread flour
¾ cup Chopped California walnuts, toasted
1½ teaspoon FLEISCHMANN'S Bread Machine Yeast

REGULAR LOAF (ABOUT 1 LB

LARGE LOAF (ABOUT 1½ LB

SELECT loaf size recommended by the manufacturer of your machine.

MEASURE all ingredients into bread machine pan in the order that the bread machine manufacturer suggests.

PROCESS in basic or quick cycle on medium/normal crust setting. Remove baked bread from pan and cool on wire rack.

TIPS: For larger nut pieces, process in fruit/nut cycle and add nuts at the signal. To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup and level with knife. 1 ½ tablespoons equal 1 tablespoon plus 1 ½ teaspoons. To toast walnuts, place in shallow baking dish. Bake at 375'F. 10-15 minutes or until golden, stirring occasionally.

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