4 cups whole wheat flour
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon freshly grated orange peel
1 1/2 teaspoons salt
2 cups nondairy breakfast creamer
1/2 cup water
1/4 cup vegetable oil
1 8-ounce package chopped dates or pitted dates, snipped
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
Glaze (recipe follows), optional
GLAZE
1 cup confectioners' sugar
1 tablespoon nondairy breakfast creamer (1 to 2 tablespoons)
1/2 teaspoon vanilla
Servings: 16
1. In large bowl, combine whole wheat flour, sugar, undissolved yeast, orange peel and salt. Heat nondairy breakfast creamer, water and oil until very warm, (125º to 130ºF); DO NOT BOIL. Stir into dry ingredients; blend well. Stir in dates and enough all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 6 equal pieces. Form into smooth balls. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Place 3 balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 45 minutes or until done. Cover with foil during the last 15 minutes to prevent excess browning. Remove from pans; cool on wire rack. Makes 2 loaves. If desired, brush with Glaze.
++++++++++++++++
Glaze: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons nondairy breakfast creamer and 1/2 teaspoon vanilla. Beat until smooth.
Yield: 2 Loaves
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon freshly grated orange peel
1 1/2 teaspoons salt
2 cups nondairy breakfast creamer
1/2 cup water
1/4 cup vegetable oil
1 8-ounce package chopped dates or pitted dates, snipped
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
Glaze (recipe follows), optional
GLAZE
1 cup confectioners' sugar
1 tablespoon nondairy breakfast creamer (1 to 2 tablespoons)
1/2 teaspoon vanilla
Servings: 16
1. In large bowl, combine whole wheat flour, sugar, undissolved yeast, orange peel and salt. Heat nondairy breakfast creamer, water and oil until very warm, (125º to 130ºF); DO NOT BOIL. Stir into dry ingredients; blend well. Stir in dates and enough all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Divide dough into 6 equal pieces. Form into smooth balls. Grease two 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Place 3 balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
3. Bake at 375ºF for 45 minutes or until done. Cover with foil during the last 15 minutes to prevent excess browning. Remove from pans; cool on wire rack. Makes 2 loaves. If desired, brush with Glaze.
++++++++++++++++
Glaze: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons nondairy breakfast creamer and 1/2 teaspoon vanilla. Beat until smooth.
Yield: 2 Loaves
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