Servings: 24
Yield: 2 Loaves
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix directions on package back.
Alternate Shape —
Double Swirl Loaf: Roll half of dough to 18 × 10-inch rectangle. Spread with half of filling (see above) to within 1-inch of edge. Roll up from long side as for jelly roll. Pinch seams and ends to seal. With seam side down, fold roll in half, bringing 1 end up, even with other end, into a tight "U" shape. Place in greased pan with halves side by side. Repeat with remaining dough.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs, at room temperature
FILLING
3 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1 8-ounce package chopped dates
1 egg white, lightly beaten
CRUMB TOPPING
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
1. In large bowl mix 2 cups flour, sugar, undissolved yeast and salt.
2. Heat milk, water and butter in saucepan until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat at medium speed of electric mixer 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make a stiff dough.
3. 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 30 to 45 minutes. Meanwhile, prepare Crumb Topping.
4. Punch dough down; divide in half. Roll each half to 16 × 7-inches. Brush each with melted butter to within 1-inch of edge. Combine sugar and cinnamon; sprinkle half of mixture onto each rectangle. Sprinkle with chopped dates. Roll up tightly from short end as for jelly roll and pinch seams and ends to seal. Place in greased 9 × 5 × 2-inch loaf pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
5. Brush loaves with egg white and sprinkle with Crumb Topping. Bake at 375ºF for 45 minutes or until done. Remove from pans and cool on wire racks.
____________________
To Make Crumb Topping:
Combine flour, brown sugar and ground cinnamon. Cut in cold butter or margarine until mixture is crumbly.
Yield: 2 Loaves
Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix directions on package back.
Alternate Shape —
Double Swirl Loaf: Roll half of dough to 18 × 10-inch rectangle. Spread with half of filling (see above) to within 1-inch of edge. Roll up from long side as for jelly roll. Pinch seams and ends to seal. With seam side down, fold roll in half, bringing 1 end up, even with other end, into a tight "U" shape. Place in greased pan with halves side by side. Repeat with remaining dough.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
DOUGH
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1/3 cup sugar
2 packages Fleischmann's® Active Dry Yeast, *see notes
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
1/3 cup butter or margarine
2 eggs, at room temperature
FILLING
3 tablespoons butter or margarine, melted
1/4 cup sugar
2 teaspoons ground cinnamon
1 8-ounce package chopped dates
1 egg white, lightly beaten
CRUMB TOPPING
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
1. In large bowl mix 2 cups flour, sugar, undissolved yeast and salt.
2. Heat milk, water and butter in saucepan until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat at medium speed of electric mixer 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make a stiff dough.
3. 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 30 to 45 minutes. Meanwhile, prepare Crumb Topping.
4. Punch dough down; divide in half. Roll each half to 16 × 7-inches. Brush each with melted butter to within 1-inch of edge. Combine sugar and cinnamon; sprinkle half of mixture onto each rectangle. Sprinkle with chopped dates. Roll up tightly from short end as for jelly roll and pinch seams and ends to seal. Place in greased 9 × 5 × 2-inch loaf pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
5. Brush loaves with egg white and sprinkle with Crumb Topping. Bake at 375ºF for 45 minutes or until done. Remove from pans and cool on wire racks.
____________________
To Make Crumb Topping:
Combine flour, brown sugar and ground cinnamon. Cut in cold butter or margarine until mixture is crumbly.
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