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!Ingredients
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 countertop until smooth. Cover with a towel and let stand in warm place for 2 hours.
Divide into loaves. Let rise for 30 minutes in 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.