6 cups all-purpose flour
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 cup pitted dates, finely snipped
1/2 cup chopped walnuts, toasted
Cornmeal
Servings: 24
1. Set aside 2 cups flour. In large bowl, combine remaining flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125º to 130ºF). Add to dry ingredients and beat well. Mix in dates and walnuts. Stir in only enough remaining flour to make a stiff batter.
2. Spoon into two 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in a warm place, free from draft, for 30 minutes.
3. Bake at 400ºF for 25 minutes. Remove from pans and cool on wire racks.
Yield: 2 loaves
Baking Time: 25 minutes
2 packages Fleischmann's® Rapid Rise Yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 cup pitted dates, finely snipped
1/2 cup chopped walnuts, toasted
Cornmeal
Servings: 24
1. Set aside 2 cups flour. In large bowl, combine remaining flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (125º to 130ºF). Add to dry ingredients and beat well. Mix in dates and walnuts. Stir in only enough remaining flour to make a stiff batter.
2. Spoon into two 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in a warm place, free from draft, for 30 minutes.
3. Bake at 400ºF for 25 minutes. Remove from pans and cool on wire racks.
Yield: 2 loaves
Baking Time: 25 minutes
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