1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup chopped dates or pitted dates
1 cup warm milk (105º to 115ºF)
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon baking soda
3 cups all-purpose flour
Cornmeal
Servings: 12
1. Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in dates, milk, sugar, cinnamon, salt, baking soda and flour to make stiff batter.
2. Grease 8 1/2- × 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in prepared pan; sprinkle top with additional cornmeal. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size.
3. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 1 Loaf
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 cup chopped dates or pitted dates
1 cup warm milk (105º to 115ºF)
2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon baking soda
3 cups all-purpose flour
Cornmeal
Servings: 12
1. Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in dates, milk, sugar, cinnamon, salt, baking soda and flour to make stiff batter.
2. Grease 8 1/2- × 4 1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in prepared pan; sprinkle top with additional cornmeal. To rise: microcook, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat cooking and resting 1 to 2 times, until dough doubles in size.
3. To bake: microcook on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let rest 5 minutes in pan. Remove from pan; cool on wire rack. Slice and toast to serve.
Yield: 1 Loaf
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