2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 1/2 cups whole wheat flour
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons grated orange peel
3/4 teaspoon salt
3/4 cup milk
1/2 cup water
3 tablespoons honey
1/4 cup safflower oil
1 cup chopped dates or pitted dates, snipped
Servings: 12 / Yield: 3 loaves
1. In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm (125º to 130ºF). Stir into dry mixture. Stir in enough remaining all-purpose flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in dates.
3. Divide dough and form into 3 equal balls; place in oiled 9- × 5-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 40 to 45 minutes or until done, covering with foil during last 15 minutes. Remove from pan; cool on wire rack.
1 1/2 cups whole wheat flour
2 packages Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons grated orange peel
3/4 teaspoon salt
3/4 cup milk
1/2 cup water
3 tablespoons honey
1/4 cup safflower oil
1 cup chopped dates or pitted dates, snipped
Servings: 12 / Yield: 3 loaves
1. In large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, orange peel and salt. Heat milk, water, honey and oil until very warm (125º to 130ºF). Stir into dry mixture. Stir in enough remaining all-purpose flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in dates.
3. Divide dough and form into 3 equal balls; place in oiled 9- × 5-inch loaf pan. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 40 to 45 minutes or until done, covering with foil during last 15 minutes. Remove from pan; cool on wire rack.
