2 1/2 cups bread flour (2 1/2 to 3 cups)
2 tablespoons sugar
2 tablespoons instant dry milk powder
1 package Fleischmann's® Rapid Rise Yeast
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
3/4 cup water
1 1/2 tablespoons butter or margarine
1 egg
1/2 cup old-fashioned rolled oats
1/2 cup chopped dates or pitted dates, snipped
1/3 cup chopped walnuts or pecans
1 egg white, lightly beaten
Servings: 16
1. In large bowl, combine 1 cup flour, sugar, milk powder, undissolved yeast, salt and cinnamon. Heat water and butter until very warm, 120º to 130ºF. Stir into dry ingredients. Stir in egg, oats, dates, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Form dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Brush with egg white. Bake at 375ºF for 35 to 40 minutes or until done; cover with foil after 25 minutes to prevent excess browning. Remove from sheet; cool on wire rack.
Yield: 1 loaf
2 tablespoons sugar
2 tablespoons instant dry milk powder
1 package Fleischmann's® Rapid Rise Yeast
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
3/4 cup water
1 1/2 tablespoons butter or margarine
1 egg
1/2 cup old-fashioned rolled oats
1/2 cup chopped dates or pitted dates, snipped
1/3 cup chopped walnuts or pecans
1 egg white, lightly beaten
Servings: 16
1. In large bowl, combine 1 cup flour, sugar, milk powder, undissolved yeast, salt and cinnamon. Heat water and butter until very warm, 120º to 130ºF. Stir into dry ingredients. Stir in egg, oats, dates, walnuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Form dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Brush with egg white. Bake at 375ºF for 35 to 40 minutes or until done; cover with foil after 25 minutes to prevent excess browning. Remove from sheet; cool on wire rack.
Yield: 1 loaf
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