3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water (reserved from boiling potatoes or tap water)
1/4 cup safflower oil
1 egg
1/3 cup cooked mashed potatoes*
3/4 cup chopped dates or pitted dates, snipped
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (125º to 130ºF). Gradually stir warm liquids into dry ingredients. Stir in egg, mashed potatoes and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. On lightly floured surface, knead dates into dough. Roll dough to 8- × 12-inch rectangle. Roll up tightly from short side as for jelly roll; pinch seam and ends to seal. Place, seam side down, in oiled 9- × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Bake at 350ºF for 35 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Baking Time: 35 minutes
Notes: *To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Cool to room temperature.
Cuisine: Irish
1/4 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup water (reserved from boiling potatoes or tap water)
1/4 cup safflower oil
1 egg
1/3 cup cooked mashed potatoes*
3/4 cup chopped dates or pitted dates, snipped
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and oil until very warm (125º to 130ºF). Gradually stir warm liquids into dry ingredients. Stir in egg, mashed potatoes and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. On lightly floured surface, knead dates into dough. Roll dough to 8- × 12-inch rectangle. Roll up tightly from short side as for jelly roll; pinch seam and ends to seal. Place, seam side down, in oiled 9- × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
3. Bake at 350ºF for 35 minutes or until done. Remove from pan; cool on wire rack.
Yield: 1 Loaf
Baking Time: 35 minutes
Notes: *To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Cool to room temperature.
Cuisine: Irish
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