Servings: 16
Yield: 1 Coffee Cake
Notes: Variations
To Make Cinnamon Date Nut Bran Rolls:
Omit 1/3 cup melted butter and sugar cinnamon mixture. Prepare dough as directed through rest step. Divide dough in half. Roll dough halves as directed. Sprinkle with dates and nuts. Roll up tightly as for jelly roll; seal seams. Cut each roll into 12 pieces. Place rolls, cut side down, about 2 inches apart on 2 greased baking sheets. Cover and let rise as directed. Bake at 400ºF for 20 minutes or until done. Cool as directed.
To Make Maple Loaf:
Omit sugar cinnamon mixture. Prepare dough and shape each dough half into jelly roll as directed. Cut each roll into 12 pieces. Pour 1/4 cup maple syrup onto the bottom of each greased loaf pan. Dip each roll in melted butter; place in prepared pans. Cover, rise and bake as directed. Drizzle additional 1/4 cup maple syrup into each loaf pan. Cool in pan on wire rack for 15 minutes. Remove from pans; complete cooling on wire racks.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
1 1/2 cups water
1 1/2 cups 100% bran
2/3 cup butter or margarine
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
2 eggs, at room temperature
1 1/2 teaspoons ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1 cup chopped walnuts
COOKED FILLING
1 cup water
1 8-ounce package chopped dates or pitted dates, snipped
1/4 cup sugar
1 cup chopped walnuts
1. Bring water to boil; stir in bran and 1/3 cup butter. Let cool until very warm, 125º to 130ºF. In large bowl, combine 2 cups flour, 1/4 cup sugar, salt and undissolved yeast. Stir warm liquid into dry ingredients. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Meanwhile, melt remaining butter; set aside. In separate bowl, combine remaining sugar and cinnamon; set aside.
3. Divide dough in half. On lightly floured surface, roll each half to 12-inch square. Evenly sprinkle with dates and nuts.* Roll up tightly as for jelly roll; seal seams. Cut each roll into 12 pieces. Dip each roll in melted butter; roll in cinnamon sugar mixture. Place in 2 greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 minutes.
4. Bake at 375ºF for 50 minutes or until done. Remove from pans; cool on wire racks.
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To Make Cooked Filling:
In medium saucepan, combine 1 cup water, 1 package (8-ounce) chopped dates or snipped pitted dates and 1/4 cup sugar over medium-high heat; bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Cool. Stir in 1 cup chopped walnuts. Makes about 1 3/4 cups.
Yield: 1 Coffee Cake
Notes: Variations
To Make Cinnamon Date Nut Bran Rolls:
Omit 1/3 cup melted butter and sugar cinnamon mixture. Prepare dough as directed through rest step. Divide dough in half. Roll dough halves as directed. Sprinkle with dates and nuts. Roll up tightly as for jelly roll; seal seams. Cut each roll into 12 pieces. Place rolls, cut side down, about 2 inches apart on 2 greased baking sheets. Cover and let rise as directed. Bake at 400ºF for 20 minutes or until done. Cool as directed.
To Make Maple Loaf:
Omit sugar cinnamon mixture. Prepare dough and shape each dough half into jelly roll as directed. Cut each roll into 12 pieces. Pour 1/4 cup maple syrup onto the bottom of each greased loaf pan. Dip each roll in melted butter; place in prepared pans. Cover, rise and bake as directed. Drizzle additional 1/4 cup maple syrup into each loaf pan. Cool in pan on wire rack for 15 minutes. Remove from pans; complete cooling on wire racks.
Categories: Fleischmann's Yeast, Sweet Breads and Coffee Cakes
1 1/2 cups water
1 1/2 cups 100% bran
2/3 cup butter or margarine
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1 cup sugar
1 teaspoon salt
2 packages Fleischmann's® Rapid Rise Yeast
2 eggs, at room temperature
1 1/2 teaspoons ground cinnamon
1 8-ounce package chopped dates or pitted dates, snipped
1 cup chopped walnuts
COOKED FILLING
1 cup water
1 8-ounce package chopped dates or pitted dates, snipped
1/4 cup sugar
1 cup chopped walnuts
1. Bring water to boil; stir in bran and 1/3 cup butter. Let cool until very warm, 125º to 130ºF. In large bowl, combine 2 cups flour, 1/4 cup sugar, salt and undissolved yeast. Stir warm liquid into dry ingredients. Mix in eggs and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
2. Meanwhile, melt remaining butter; set aside. In separate bowl, combine remaining sugar and cinnamon; set aside.
3. Divide dough in half. On lightly floured surface, roll each half to 12-inch square. Evenly sprinkle with dates and nuts.* Roll up tightly as for jelly roll; seal seams. Cut each roll into 12 pieces. Dip each roll in melted butter; roll in cinnamon sugar mixture. Place in 2 greased 8 1/2- × 4 1/2- × 2 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 35 minutes.
4. Bake at 375ºF for 50 minutes or until done. Remove from pans; cool on wire racks.
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To Make Cooked Filling:
In medium saucepan, combine 1 cup water, 1 package (8-ounce) chopped dates or snipped pitted dates and 1/4 cup sugar over medium-high heat; bring to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Cool. Stir in 1 cup chopped walnuts. Makes about 1 3/4 cups.
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