Cinnamon Date Nut Holiday Bread
3 1/4 cups all-purpose flour* (3 1/4 to 3 3/4 cups)
1/3 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
OR
3/4 cup half-and-half
1/3 cup butter or margarine
1/4 cup water
2 eggs
1 cup imported chopped or snipped pitted dates
1 cup chopped walnuts — toasted
CINNAMON FILLING
1/3 cup sugar
2 teaspoons ground cinnamon
FROSTING
1 cup sifted powdered sugar
4 tablespoons milk
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, butter and water until very warm (120ş to 130şF); stir
into dry ingredients. Stir in eggs, dates, nuts and enough remaining flour
to make stiff batter. Cover; let rest 10 minutes.
Prepare Cinnamon Filling: In small bowl, combine sugar and ground
cinnamon.
Generously grease two 13- to 16-ounce coffee cans. Beginning with batter,
alternately spoon heaping tablespoons of batter and scant teaspoons of
Cinnamon Filling into cans, dividing evenly. Cover; let rise in warm,
draft-free place until batter rises to within 1/2-inch of rim, about 30 to
45 minutes.
Bake on lowest oven rack at 350şF for 40 to 45 minutes or until done. Cool
in cans on wire rack 5 minutes; remove from cans to wire rack to cool
completely. Drizzle with Frosting.
Frosting: In small bowl, combine sifted powdered sugar and 3 to 4
teaspoons milk; stir until smooth.
Yield:
“2 Loaves”
Per serving: 193 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 30g Carbohydrate; 25mg Cholesterol; 108mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : *To measure flour, spoon into dry measure and level off.
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