7 cups bread or unbleached all-purpose flour (7 to 7 1/2 cups)
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 cups plus 1 tablespoon warm milk (105º to 115ºF)
1/2 cup warm water (105º to 115ºF)
1 cup chopped dates or pitted dates, snipped
1 cup halved red candied cherries
1 cup finely diced mixed candied fruit
1 cup chopped walnuts or pecans
2 eggs
1/2 cup sugar
1 teaspoon salt
1 cup butter (1/2 pound), at room temperature
Whole walnuts or pecans and cherry halves, to decorate
Servings: 32 / Yield: 4 loaves
1. In large bowl, combine 2 cups flour and undissolved yeast. Stir in 1 1/2 cups milk and water; blend well. Cover bowl with plastic wrap; let rise at room temperature for 2 hours.
2. Combine dates, cherries, candied fruit and chopped walnuts; set aside.
3. Stir 1 egg, sugar, salt and butter into yeast mixture. Stir in enough remaining flour to make soft dough. On floured surface knead dough until smooth and elastic, about 8 to 10 minutes. Knead in fruit mixture. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 60 to 90 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)
4. Punch dough down; divide into either 2 or 4 equal pieces. Roll to two 8- × 12-inch or four 7- × 11-inch rectangles. Roll up from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in either two 9- × 5-inch or four 7- × 3-inch greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
5. Beat remaining egg with 1 tablespoon milk; brush on loaves. Decorate with whole walnuts and cherry halves.
6. Bake at 350ºF for 50 to 60 minutes or until done, covering with foil after 40 minutes to prevent excess browning. Makes two large or four small loaves.
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
1 1/2 cups plus 1 tablespoon warm milk (105º to 115ºF)
1/2 cup warm water (105º to 115ºF)
1 cup chopped dates or pitted dates, snipped
1 cup halved red candied cherries
1 cup finely diced mixed candied fruit
1 cup chopped walnuts or pecans
2 eggs
1/2 cup sugar
1 teaspoon salt
1 cup butter (1/2 pound), at room temperature
Whole walnuts or pecans and cherry halves, to decorate
Servings: 32 / Yield: 4 loaves
1. In large bowl, combine 2 cups flour and undissolved yeast. Stir in 1 1/2 cups milk and water; blend well. Cover bowl with plastic wrap; let rise at room temperature for 2 hours.
2. Combine dates, cherries, candied fruit and chopped walnuts; set aside.
3. Stir 1 egg, sugar, salt and butter into yeast mixture. Stir in enough remaining flour to make soft dough. On floured surface knead dough until smooth and elastic, about 8 to 10 minutes. Knead in fruit mixture. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 60 to 90 minutes. (With Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)
4. Punch dough down; divide into either 2 or 4 equal pieces. Roll to two 8- × 12-inch or four 7- × 11-inch rectangles. Roll up from short ends as for jelly roll; pinch seams and ends to seal. Place, seam sides down, in either two 9- × 5-inch or four 7- × 3-inch greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
5. Beat remaining egg with 1 tablespoon milk; brush on loaves. Decorate with whole walnuts and cherry halves.
6. Bake at 350ºF for 50 to 60 minutes or until done, covering with foil after 40 minutes to prevent excess browning. Makes two large or four small loaves.
