2 1/2 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1/2 cup whole wheat flour
1/2 cup unprocessed bran
1/2 cup rolled oats
1/2 cup chopped or pitted dates, snipped
2 teaspoons orange peel
1 teaspoon salt
3/4 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons butter or margarine
1 egg, at room temperature
OAT TOPPING (optional)
1/2 cup rolled oats
3 tablespoons milk
Servings: 16
1. Set aside 1 cup all-purpose flour. In large bowl, mix remaining all-purpose flour, undissolved yeast, whole wheat flour, bran, oats, dates, orange peel and salt.
2. Heat milk, water, honey and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in egg and enough reserved all-purpose flour to make stiff batter. Stir vigorously 30 strokes. Batter will be very stiff and sticky. Cover; let rest 10 minutes.
3. Stir batter vigorously 30 strokes. Turn into greased 9 × 5 × 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Combine oats and milk in small bowl; dot evenly on top of loaf.
4. Bake at 375ºF for 30 minutes or until done. Remove from pan; cool on wire rack.
1 package Fleischmann's® Rapid Rise Yeast
1/2 cup whole wheat flour
1/2 cup unprocessed bran
1/2 cup rolled oats
1/2 cup chopped or pitted dates, snipped
2 teaspoons orange peel
1 teaspoon salt
3/4 cup milk
1/4 cup water
3 tablespoons honey
2 tablespoons butter or margarine
1 egg, at room temperature
OAT TOPPING (optional)
1/2 cup rolled oats
3 tablespoons milk
Servings: 16
1. Set aside 1 cup all-purpose flour. In large bowl, mix remaining all-purpose flour, undissolved yeast, whole wheat flour, bran, oats, dates, orange peel and salt.
2. Heat milk, water, honey and butter until hot to touch (125º to 130ºF); stir into dry mixture. Mix in egg and enough reserved all-purpose flour to make stiff batter. Stir vigorously 30 strokes. Batter will be very stiff and sticky. Cover; let rest 10 minutes.
3. Stir batter vigorously 30 strokes. Turn into greased 9 × 5 × 3-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Combine oats and milk in small bowl; dot evenly on top of loaf.
4. Bake at 375ºF for 30 minutes or until done. Remove from pan; cool on wire rack.
