TOASTER SNACK BREAD
1/2 cup warm water (105 to 115 degrees F)
2 packages Fleischmann's Active Dry Yeast*
2 cups warm milk (105 to 115 degrees F)
2 teaspoons salt
1/4 teaspoon baking soda
5 cups all-purpose flour, divided use*
1 (8 ounce) package pitted dates, snipped
1/2 cup chopped walnuts
Cornmeal (for dusting pans and sprinkling on tops)
Grease two (8 1/2 4 1/2 2 1/2-inch or 9 5 3-inch) microwavable loaf pans (or see regular oven variation below.)* Sprinkle pans with cornmeal.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter. Spoon batter into pans. Sprinkle tops with cornmeal.
Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size.
To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack.
Slice and toast to serve.
*To save up to 50% rising time use Fleischmann's Rapid Rise Yeast. Follow Quick Mix steps on package back.
VARIATION:
*REGULAR OVEN DIRECTIONS:
Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into 2 greased (8 or 9-inch) loaf pans. Cover; let rise in warm place 45 minutes or until doubled in size. Bake at 400 degrees F for 25 minutes. Remove from pans immediately and cool on wire rack.
Makes 2 loaves, 24 servings
Source: Fleischmann's Yeast
1/2 cup warm water (105 to 115 degrees F)
2 packages Fleischmann's Active Dry Yeast*
2 cups warm milk (105 to 115 degrees F)
2 teaspoons salt
1/4 teaspoon baking soda
5 cups all-purpose flour, divided use*
1 (8 ounce) package pitted dates, snipped
1/2 cup chopped walnuts
Cornmeal (for dusting pans and sprinkling on tops)
Grease two (8 1/2 4 1/2 2 1/2-inch or 9 5 3-inch) microwavable loaf pans (or see regular oven variation below.)* Sprinkle pans with cornmeal.
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in warm milk, salt, baking soda and 2 cups flour; beat well. Mix in dates and walnuts. Stir in reserved flour to make a stiff batter. Spoon batter into pans. Sprinkle tops with cornmeal.
Cover; microwave on MEDIUM (50%) power 1 minute. Let rest 10 minutes. Repeat cooking and resting 2 more times, allowing dough to double in size.
To bake, microwave each loaf separately on HIGH (100%) power for 6 minutes and 30 seconds. Surface of loaf will be flat and pale in color. Cool in pan for 5 minutes; remove from pan and cool on wire rack.
Slice and toast to serve.
*To save up to 50% rising time use Fleischmann's Rapid Rise Yeast. Follow Quick Mix steps on package back.
VARIATION:
*REGULAR OVEN DIRECTIONS:
Prepare dough as above, using up to 1 cup extra flour to make a very stiff batter. Spoon into 2 greased (8 or 9-inch) loaf pans. Cover; let rise in warm place 45 minutes or until doubled in size. Bake at 400 degrees F for 25 minutes. Remove from pans immediately and cool on wire rack.
Makes 2 loaves, 24 servings
Source: Fleischmann's Yeast
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