GRANDMA LEONARD’S NUT BREAD
Grandma Leonard’s Nut Bread is a Leonard family Thanksgiving staple. Bethy Leonard Hollis calls it a “labor of love” as it is something her father, Stew Leonard Sr., looks forward to every year. Bethy suggests using a mixer with a dough hook as that it makes it easier. The recipe makes two loaves, but Bethy usually doubles the recipe!
- 2 cups Milk
- 1 package Dry Yeast, (or one cake )
- 2 tbs. Sugar, plus 2/3 cup
- 1/2 cup Salted Butter
- 2 tsp. Salt
- 2 Egg Whites
- 3-1/2 cups All-Purpose Flour
- 1 cup Walnuts
- 1 cup Raisins
- To start, warm together 2 cups milk, 2-1/2 cups all-purpose flour, 1 package dry yeast (or one cake), and 2 tablespoons sugar. Let sit until yeast is dissolved. Add flour and set aside
- Cream butter and sugar together.
- Mix in egg whites and salt. Mix in flour (mixture will be crumbly)
- Mix in walnuts and raisins. (Beth’s note: the recipe calls for 1 cup each, but I always add more. If you don’t like raisins, just add more nuts.)
- Add both mixtures together. Knead dough on the countertop until smooth. Cover with a towel and let stand in a warm place for 2 hours.
- Divide into loaves. Let rise for 30 minutes in a warm place.
- Preheat oven to 350 degrees. Bake 45 minutes to 1 hr.
- Remove from oven and brush with melted butter.
- Great toasted or served with Thanksgiving dinner.