3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 1/2 cups whole wheat flour
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon grated orange peel
1 1/2 teaspoons salt
2 cups milk
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
1 8-ounce package chopped dates or pitted dates, snipped
Servings: 24
1. Set aside 1 cup all-purpose flour. In large bowl, combine remaining flours, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm, (125º to 130ºF). Stir into dry mixture. Stir in dates and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.
2. Divide and form dough into 6 balls; place 3 in each of two greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes.
3. Bake at 375ºF for 45 minutes or until done. Cover with foil during last 15 minutes. Remove from pans; cool on rack.
Yield: 2 Loaves
Baking Time: 45 minutes
3 1/2 cups whole wheat flour
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon grated orange peel
1 1/2 teaspoons salt
2 cups milk
1/2 cup water
1/3 cup honey
1/4 cup vegetable oil
1 8-ounce package chopped dates or pitted dates, snipped
Servings: 24
1. Set aside 1 cup all-purpose flour. In large bowl, combine remaining flours, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm, (125º to 130ºF). Stir into dry mixture. Stir in dates and enough reserved flour to make soft dough. Knead on lightly floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.
2. Divide and form dough into 6 balls; place 3 in each of two greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Cover; let rise in warm place until doubled, about 30 to 45 minutes.
3. Bake at 375ºF for 45 minutes or until done. Cover with foil during last 15 minutes. Remove from pans; cool on rack.
Yield: 2 Loaves
Baking Time: 45 minutes
Last edited by a moderator:
