Holiday Date Bread
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates — snipped
2 eggs — at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar,
yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125ş to 130şF. Add to dry
ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs
and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth,
about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top
of dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 1 hour.
Make Filling: In saucepan, combine remaining dates, orange juice and
cinnamon. Cook and stir over medium heat until thickened, about 10
minutes. Remove from heat; stir in remaining wheat germ. Cool.
Shape Dough: Punch dough down. Shape as desired (directions follow). Spray
shaped dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 30 to 60 minutes.
Bake: Brush with egg white mixture. Bake at 375şF (45 – 50 minutes for
Twin Loaves/ 12 – 15 minutes for Breakfast Twists / 25 minutes for
Cornucopia, or until done). If needed, cover with foil during last 5 to 10
minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
____________________
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each
with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch
seam and ends to seal. Place two loaves, side by side, seam sides down, in
9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining
dough and filling. If desired, sprinkle with additional wheat germ before
baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread
1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold
over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough
to enclose filling. Starting from folded side, cut into 8 strips. Twist
each strip at middle and place on baking sheet coated with cooking spray.
Gently flatten ends of strips to show filling. Repeat with reserved dough
and filling. To serve, top with sifted confectioners’ sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of
filling for second cornucopia. Divide remaining dough into 4 pieces. Roll
one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center
of dough. Pull up edges and pinch seams and ends to enclose filling. Place
on baking sheet coated with cooking spray. Fold up 4-inches of end to make
“J” shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread
1/4 filling in 1-inch strip down center of each piece. Pull up edges and
pinch seam and ends to seal. Coil end of one rope on baking sheet above
top of “J” to make end of basket; then wrap over and under end of “J.”
Continue wrapping remaining ropes around “J,” making each turn slightly
looser to enlarge basket. Repeat with reserved dough and filling. To
serve, garnish with dried fruits and nuts, if desired.
Yield:
“1 loaf”
Per serving: 507 Calories (kcal); 11g Total Fat; (18% calories from fat); 13g Protein; 93g Carbohydrate; 55mg Cholesterol; 462mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising by
covering kneaded dough and letting rest on floured surface 10
minutes. Proceed with recipe.
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