RANCHO BERNARDO INN WALNUT BREAD
Submitted by anniekfran on January 03, 2012 at 1:58 pm
Description
Great the second day lightly toasted.
| Recipe summary | |
|---|---|
| Yield | 0 2 loaves |
| Source | Los Angeles Times |
| File under | Quick bread |
Ingredients
1 cup (2 sticks) butter, plus more for preparing pans
4 cups flour, plus more for preparing pans
2 cups sugar
4 eggs
1/2 teaspoon salt
2 teaspoons baking soda
2 cups sour cream
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
Instructions
Heat the oven to 350 degrees. Butter and flour 2 (9x5-inch) loaf pans. Cream the butter and sugar in a bowl until fluffy. Slowly beat in the eggs, one at a time. Sift together the flour, salt and baking soda and add to the egg mixture. Blend in the vanilla and sour cream. Stir in the nuts. Divide the batter between the pans. Bake the loaves until golden, 55 minutes to 1 hour, test fore “doneness” as it may take longer. Cool the bread in the pans on a rack for 10 minutes, then invert onto the rack.
- Login to post comments
