EGGNOG SNACK BREAD

3 to 3 1/2 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup eggnog
1/4 cup honey
1/4 cup butter or margarine
1/2 cup chopped almonds or pecans, toasted
1 cup assorted dried fruits, such as raisins, cranberries, cherries,
blueberries or chopped dried apricots
Powdered sugar (optional)

In a large bowl, combine 1 cup flour, undissolved yeast, and salt; set aside.

Heat water, eggnog, honey and butter until very warm (120 to 130 degrees F).

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Stir in almonds, dried fruits, and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to fit 13x9-inch rectangle pan; transfer rolled dough into greased pan. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

If desired, sift powdered sugar over top. Cut into bars and serve.

Makes 1 (13x 9-inch) flat bread
Source: ACH Food Companies, Fleishmann's Yeast