3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/4 cup firmly packed light brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/3 cups water
2 tablespoons butter or margarine
2 eggs, at room temperature
3/4 cup grated carrots
3/4 cup chopped dates or pitted dates, snipped
1 cup whole wheat flour
1 egg white, for glazing
Confectioners' sugar frosting
CONFECTIONERS' SUGAR FROSTING
1/2 cup confectioners' sugar, sifted
1 teaspoon butter or margarine
1/2 teaspoon milk (1/2 to 1 teaspoon)
Servings: 12
1. In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon and undissolved yeast.
2. Heat water and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, whole wheat flour and enough additional all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Placed in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes.*
4. Punch dough down. Knead in dates. Shape dough into 6-inch diameter ball. Place in greased 9-inch round cake pan. Cover; let rise until doubled in size, about 30 minutes.
5. Brush with egg white. Bake at 375ºF for 55 minutes or until done. Cover lightly with foil after 30 minutes to prevent overbrowning. Remove from pan and cool on wire rack. Pipe frosting on bun to make cross.
____________________
Confectioners' Sugar Frosting - In small bowl, stir together 1/2 cup sifted confectioners' sugar, 1 teaspoon butter or margarine and 1/2 to 1 teaspoon milk.
Yield: 1 Loaf
Baking Time: 55 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
1/4 cup firmly packed light brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/3 cups water
2 tablespoons butter or margarine
2 eggs, at room temperature
3/4 cup grated carrots
3/4 cup chopped dates or pitted dates, snipped
1 cup whole wheat flour
1 egg white, for glazing
Confectioners' sugar frosting
CONFECTIONERS' SUGAR FROSTING
1/2 cup confectioners' sugar, sifted
1 teaspoon butter or margarine
1/2 teaspoon milk (1/2 to 1 teaspoon)
Servings: 12
1. In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon and undissolved yeast.
2. Heat water and butter to 120º to 130ºF. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots, whole wheat flour and enough additional all-purpose flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Placed in greased bowl, turning to grease top. Cover; let rise until doubled in size, about 45 minutes.*
4. Punch dough down. Knead in dates. Shape dough into 6-inch diameter ball. Place in greased 9-inch round cake pan. Cover; let rise until doubled in size, about 30 minutes.
5. Brush with egg white. Bake at 375ºF for 55 minutes or until done. Cover lightly with foil after 30 minutes to prevent overbrowning. Remove from pan and cool on wire rack. Pipe frosting on bun to make cross.
____________________
Confectioners' Sugar Frosting - In small bowl, stir together 1/2 cup sifted confectioners' sugar, 1 teaspoon butter or margarine and 1/2 to 1 teaspoon milk.
Yield: 1 Loaf
Baking Time: 55 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.
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