FRUIT 'N NUT SNACK BREAD
3 cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 package Fleischmann’sÂ® Rapid Rise Yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
1/2 cup chopped dates
1/2 cup chopped dried apricots, * see note
1/2 cup chopped almonds or pecans, toasted
Powdered sugar, optional
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120Âº to 130ÂºF); stir into dry ingredients. Stir in dates, apricots, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 12-inch circle or 10- Ã— 15-inch rectangle. Place on greased 12-inch pizza pan or large baking sheet. Cover; let rise in warm, draft-free place until light, about 15 to 30 minutes.
Bake at 400ÂºF for 15 to 20 minutes or until done. Remove from pan and cool on wire rack. If desired, sift powdered sugar on top. Cut into wedges or strips to serve.
Notes: * Dried cherries, cranberries or blueberries can be substituted for apricots.
- To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
- To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.