Scandinavian Brunch Loaf

5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
3/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 cup chopped dates or pitted dates, snipped
1/2 cup chopped slivered almonds, toasted
Lemon Frosting

LEMON FROSTING
1 cup powdered sugar
1 tablespoon lemon juice (1 to 2 tablespoons)
Servings: 24
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, cardamom and salt. Heat milk, water and butter until very warm (125º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 6 minutes. Cover; let rest on floured surface 10 minutes.

2. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in two greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

3. Bake at 350ºF for 35 to 40 minutes or until done. Remove from pans; cool on wire racks. Frost with Lemon Frosting.
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Lemon Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons lemon juice. Beat until smooth.


Yield: 2 Loaves

Cuisine: Scandinavian