After School Fruit ‘N Nut Snack Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped walnuts — toasted
3 tablespoons sugar
1 package Rapid Rise yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
Confectioners’ sugar
In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar,
undissolved yeast and salt. Heat milk, water and butter until very warm
(125 to 130şF); stir into dry ingredients. Stir in enough remaining flour
to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
On lightly floured surface, roll dough to 12-inch circle or 10- × 15-inch
rectangle. Place on greased pizza pan or baking sheet. Bake at 400şF for
20 minutes or until done. Remove from pan; cool on wire rack. Sift
confectioners’ sugar on top. Cut into wedges, strips, or squares to serve.
Serve with whipped cream cheese or creamy peanut butter, if desired.
Per serving: 174 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 28g Carbohydrate; 9mg Cholesterol; 168mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
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