6 cups all-purpose flour (6 to 6 1/2 cups)
3/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 tablespoons orange peel
2 teaspoons lemon peel
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates or pitted dates, snipped
1/2 cup chopped slivered almonds, toasted
Confectioners' sugar frosting, optional
Servings: 16
1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120º to 130ºF). Gradually add to dry ingredients and 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. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 350ºF for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired.
Yield: 2 Loaves
Cuisine: Finnish
3/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 tablespoons orange peel
2 teaspoons lemon peel
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs, at room temperature
1 cup chopped dates or pitted dates, snipped
1/2 cup chopped slivered almonds, toasted
Confectioners' sugar frosting, optional
Servings: 16
1. In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120º to 130ºF). Gradually add to dry ingredients and 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. Stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 350ºF for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired.
Yield: 2 Loaves
Cuisine: Finnish
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