1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, * see note
2 cups warm milk (105º to 115ºF)
2 teaspoons salt
1/4 teaspoon baking soda
5 cups all-purpose flour
1 8-ounce package pitted dates, snipped
1/2 cup chopped walnuts
Cornmeal
Servings: 24
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter.
2. Grease two 8 1/2 × 4 1/2 × 2 1/2-inch or 9 × 5 × 3-inch microwavable loaf pans. Sprinkle with cornmeal; spoon batter into pans. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size.
3. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack. Slice and toast to serve.
Yield: 2 Loaves
Notes: Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into prepared loaf pans. Cover; let rise in warm place 45 minutes or until doubled in size. Bake at 400ºF for 25 minutes. Remove from pans immediately and cool on wire rack.
*To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
2 packages Fleischmann's® Active Dry Yeast, * see note
2 cups warm milk (105º to 115ºF)
2 teaspoons salt
1/4 teaspoon baking soda
5 cups all-purpose flour
1 8-ounce package pitted dates, snipped
1/2 cup chopped walnuts
Cornmeal
Servings: 24
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter.
2. Grease two 8 1/2 × 4 1/2 × 2 1/2-inch or 9 × 5 × 3-inch microwavable loaf pans. Sprinkle with cornmeal; spoon batter into pans. Sprinkle tops with cornmeal. Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size.
3. To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack. Slice and toast to serve.
Yield: 2 Loaves
Notes: Regular Oven Directions: Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into prepared loaf pans. Cover; let rise in warm place 45 minutes or until doubled in size. Bake at 400ºF for 25 minutes. Remove from pans immediately and cool on wire rack.
*To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
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