5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
2/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or tap water)
1/3 cup butter or margarine
3 eggs, at room temperature
1 cup mashed boiled potato, at room temperature*
CINNAMON STREUSEL TOPPING
1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Servings: 32
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Meanwhile, combine ingredients for topping. Blend well.
4. Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals.
5. Sprinkle topping evenly over dough, filling indentations. Bake at 375ºF for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks. Makes 2 coffeecakes.
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DATE NUT LOAVES
Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in 1 cup toasted, blanched slivered almonds and 1 cup chopped dates. Divide dough in half. Roll each to 7- × 11-inches. Roll up from short sides and pinch seams and ends to seal. Place in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from pans and cool on wire racks.
Makes 2 loaves
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ORANGE DATE BUNS
Prepare dough as directed except add 2 tablespoons grated orange peel along with water. After first rise (or rest), punch dough down. Divide dough into 24 equal pieces. Form into balls. Place 1-inch apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant tablespoon topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch position of pans on oven racks halfway through baking time for even browning. Remove from sheets and cool on wire racks.
Makes 24 rolls
Yield: 2 coffee cakes
Notes: *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature.
2/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast
1 teaspoon salt
3/4 cup water (reserved from boiling potatoes or tap water)
1/3 cup butter or margarine
3 eggs, at room temperature
1 cup mashed boiled potato, at room temperature*
CINNAMON STREUSEL TOPPING
1 1/2 cups packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
Servings: 32
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
2. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Meanwhile, combine ingredients for topping. Blend well.
4. Punch dough down and turn out onto lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With finger, make indentations in dough at 1-inch intervals.
5. Sprinkle topping evenly over dough, filling indentations. Bake at 375ºF for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through baking time for even browning. Remove from pans and cool on wire racks. Makes 2 coffeecakes.
____________________
DATE NUT LOAVES
Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough down and turn out onto lightly floured surface. Knead in 1 cup toasted, blanched slivered almonds and 1 cup chopped dates. Divide dough in half. Roll each to 7- × 11-inches. Roll up from short sides and pinch seams and ends to seal. Place in 2 greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise slash (1/8-inch deep) on top of loaves. Brush with 1 lightly beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds, dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from pans and cool on wire racks.
Makes 2 loaves
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ORANGE DATE BUNS
Prepare dough as directed except add 2 tablespoons grated orange peel along with water. After first rise (or rest), punch dough down. Divide dough into 24 equal pieces. Form into balls. Place 1-inch apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant tablespoon topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch position of pans on oven racks halfway through baking time for even browning. Remove from sheets and cool on wire racks.
Makes 24 rolls
Yield: 2 coffee cakes
Notes: *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan; bring to boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool to room temperature.
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