Servings: 24
Yield: 2 loaves
Baking Time: 30 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Categories: Appetizers/ Snacks, Fleischmann's Yeast, Yeast Bread
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 3/4 cups warm milk (105º to 115ºF)
2 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine, softened
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and butter. Stir in 2 cups all-purpose flour; mix well. Add 1 1/2 cups more all-purpose flour; beat until smooth. Stir in whole wheat flour, cinnamon and enough additional all-purpose flour to make a soft dough. 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.
2. Punch dough down. On lightly floured surface, knead in dates. Divide dough into 2 equal portions. Roll each to 12 × 8-inch rectangle. Shape into loaves. Place in 2 greased 9 × 5 × 3-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 1 hour.
3. Bake at 400ºF for 30 minutes, or until done. Remove from pans; cool on wire racks.
Yield: 2 loaves
Baking Time: 30 minutes
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.
Categories: Appetizers/ Snacks, Fleischmann's Yeast, Yeast Bread
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 3/4 cups warm milk (105º to 115ºF)
2 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine, softened
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1 cup whole wheat flour
1 teaspoon ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and butter. Stir in 2 cups all-purpose flour; mix well. Add 1 1/2 cups more all-purpose flour; beat until smooth. Stir in whole wheat flour, cinnamon and enough additional all-purpose flour to make a soft dough. 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.
2. Punch dough down. On lightly floured surface, knead in dates. Divide dough into 2 equal portions. Roll each to 12 × 8-inch rectangle. Shape into loaves. Place in 2 greased 9 × 5 × 3-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 1 hour.
3. Bake at 400ºF for 30 minutes, or until done. Remove from pans; cool on wire racks.
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