6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann's® Active Dry Yeast, * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates, snipped
2 eggs, at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Servings: 12 / Yield: 1 loaf
1. Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125º to 130ºF. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 1 hour.
2. Make Filling: In saucepan, combine remaining dates, orange juice and cinnamon. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat; stir in remaining wheat germ. Cool.
3. Shape Dough: Punch dough down. Shape as desired (directions follow). Spray shaped dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 30 to 60 minutes.
4. Bake: Brush with egg white mixture. Bake at 375ºF (45 - 50 minutes for Twin Loaves/ 12 - 15 minutes for Breakfast Twists / 25 minutes for Cornucopia, or until done). If needed, cover with foil during last 5 to 10 minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
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ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch seam and ends to seal. Place two loaves, side by side, seam sides down, in 9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining dough and filling. If desired, sprinkle with additional wheat germ before baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread 1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough to enclose filling. Starting from folded side, cut into 8 strips. Twist each strip at middle and place on baking sheet coated with cooking spray. Gently flatten ends of strips to show filling. Repeat with reserved dough and filling. To serve, top with sifted confectioners' sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of filling for second cornucopia. Divide remaining dough into 4 pieces. Roll one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center of dough. Pull up edges and pinch seams and ends to enclose filling. Place on baking sheet coated with cooking spray. Fold up 4-inches of end to make "J" shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread 1/4 filling in 1-inch strip down center of each piece. Pull up edges and pinch seam and ends to seal. Coil end of one rope on baking sheet above top of "J" to make end of basket; then wrap over and under end of "J." Continue wrapping remaining ropes around "J," making each turn slightly looser to enlarge basket. Repeat with reserved dough and filling. To serve, garnish with dried fruits and nuts, if desired.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising by covering kneaded dough and letting rest on floured surface 10 minutes. Proceed with recipe.
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann's® Active Dry Yeast, * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates, snipped
2 eggs, at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Servings: 12 / Yield: 1 loaf
1. Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125º to 130ºF. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top of dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 1 hour.
2. Make Filling: In saucepan, combine remaining dates, orange juice and cinnamon. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat; stir in remaining wheat germ. Cool.
3. Shape Dough: Punch dough down. Shape as desired (directions follow). Spray shaped dough with cooking spray. Cover; let rise in warm, draft-free place until doubled, about 30 to 60 minutes.
4. Bake: Brush with egg white mixture. Bake at 375ºF (45 - 50 minutes for Twin Loaves/ 12 - 15 minutes for Breakfast Twists / 25 minutes for Cornucopia, or until done). If needed, cover with foil during last 5 to 10 minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
____________________
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch seam and ends to seal. Place two loaves, side by side, seam sides down, in 9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining dough and filling. If desired, sprinkle with additional wheat germ before baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread 1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough to enclose filling. Starting from folded side, cut into 8 strips. Twist each strip at middle and place on baking sheet coated with cooking spray. Gently flatten ends of strips to show filling. Repeat with reserved dough and filling. To serve, top with sifted confectioners' sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of filling for second cornucopia. Divide remaining dough into 4 pieces. Roll one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center of dough. Pull up edges and pinch seams and ends to enclose filling. Place on baking sheet coated with cooking spray. Fold up 4-inches of end to make "J" shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread 1/4 filling in 1-inch strip down center of each piece. Pull up edges and pinch seam and ends to seal. Coil end of one rope on baking sheet above top of "J" to make end of basket; then wrap over and under end of "J." Continue wrapping remaining ropes around "J," making each turn slightly looser to enlarge basket. Repeat with reserved dough and filling. To serve, garnish with dried fruits and nuts, if desired.
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow above directions except reduce first rising by covering kneaded dough and letting rest on floured surface 10 minutes. Proceed with recipe.
