Name: Oat-Date Nut Bread (Large Loaf)
Ingredients: 1 c Water; 2 tb Water; 2 tb Instant dry milk powder; 2 tb Sugar; 1 1/2 tb Butter, softened; 1 1/4 ts Salt; 1 ts Ground cinnamon; 1/2 c Old-fashioned rolled oats; 1/2 c DROMEDARY Pitted Dates, snipped; 1/3 c Chopped walnuts or pecans; 3 c GOLD MEDAL Better for Bread Flour; 2 ts FLEISCHMANN'S RapidRise Yeast

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Breads	1	Servings

INGREDIENTS

1	c	Water
2	tb	Water
2	tb	Instant dry milk powder
2	tb	Sugar
1 1/2	tb	Butter, softened
1 1/4	ts	Salt
1	ts	Ground cinnamon
1/2	c	Old-fashioned rolled oats
1/2	c	DROMEDARY Pitted Dates, snipped
1/3	c	Chopped walnuts or pecans
3	c	GOLD MEDAL Better for Bread Flour
2	ts	FLEISCHMANN'S RapidRise Yeast

INSTRUCTIONS

SELECT loaf size recommended by the manufacturer of your machine.
MEASURE all ingredients into bread machine pan in the order that the
bread machine manufacturer suggests.
PROCESS on basic, rapid or delayed bake cycle. (If crust is too dark,
select light crust setting.) Remove baked bread from pan and cool on
wire rack. 1 loaf.
  TIPS:
To measure water, pour into transparent liquid measuring cup; read
measurement at eye level.
To measure flour, spoon into standard dry-ingredient measuring cup;
level with knife or spatula.
1 1/2 tablespoons equal 1 tablespoon plus 1 1/2 teaspoons.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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