CARROT DATE LOAF

3 1/2 to 4 cups all-purpose flour
1/4 cup firmly packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
2 packages Fleischmann's Active Dry or Rapid Rise Yeast
1 cup water
1/3 cup milk
2 tablespoons butter or margarine
1 egg, at room temperature
3/4 cup grated carrots
1/2 cup chopped dates or pitted dates, snipped
1 cup whole wheat flour
2 celery stems with leaves

In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon, allspice and undissolved yeast.

Heat water, milk and butter to 120 to 130 degrees F. Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.

With spoon, stir in carrots, dates, whole wheat flour and enough additional all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Cover; let rest 20 minutes (10 minutes for Rapid Rise Yeast).

Divide dough in half. Roll each half to 12x12x10-inch triangle. Roll up from one 12-inch side into loaf, tapering one end to make carrot shape. Pinch seams and ends to seal. Place seam side down on greased baking sheet. With sharp knife, make 4 diagonal slashes on top of each loaf. Cover; let rise until doubled in size, about 30 minutes.

Bake at 375 degrees F for 30 minutes or until done. Remove from sheet and cool on wire racks.

Makes 1 loaf
Source: Fleischmann's Yeast