Honey Walnut Egg Bread

This was a weekend project, which turned out well. Nuts toast well in the oven and add a lot of character to the overall bread. This isn't an overly sweet bread, despite the indication of honey in its name.Honey Walnut Egg Bread
2 large eggs plus water to equal 1 1/3 cups
2 tsp. yeast
2 Tbsp. honey
2 tsp. salt
2 Tbsp. butter, softened
1/2 cup nonfat dry milk
1 cup wheat flour
3 cups bread flour
1/2 cup toasted walnuts

Warm eggs to room temperature and heat the water until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add honey, salt, butter, dry milk, wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in walnuts. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 60 minutes. Preheat oven to 375ºF. Glaze loaves with water and egg mixture. Bake 35 to 45 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.