| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour (up to 3) |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Grated lemon peel |
| 1 |
pk |
FLEISCHMANN'S RapidRise Yeast |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Butter or margarine, cut into pieces |
| 1/4 |
c |
Water |
|
|
Date-Nut Filling (recipe follows) |
| 1 |
|
Egg, lightly beaten |
|
|
Powdered Sugar Frosting, optional (recipe follows) |
| 3/4 |
c |
Imported chopped or snipped pitted dates |
| 3/4 |
c |
Ground walnuts |
| 1/2 |
ts |
SPICE ISLANDS Ground Cinnamon |
| 1 |
c |
Powdered sugar, sifted |
| 4 |
ts |
Milk (up to 5) |
| 1/2 |
ts |
SPICE ISLANDS Pure Vanilla Extract |
INSTRUCTIONS
DATE-NUT FILLING
POWDERED SUGAR FROSTING
Makes 1 loaf.
In large bowl, combine 1 cup flour, sugar, lemon peel, undissolved yeast,
and salt. Heat milk, butter, and water until very warm (120 degrees to 130
degrees F); stir into dry ingredients. Stir in enough remaining flour to
make soft dough. Knead on floured surface until smooth, about 4 minutes.
Cover; let rest on floured surface 10 minutes.
Roll to 15- x 10-inch rectangle. Spread Date-Nut Filling over dough to
within 1/2 inch of edges. Beginning at long end, roll up tightly as for
jelly roll. Pinch seam and ends to seal. Place roll, seam side down, on
greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise
in warm, draft-free place until almost doubled in size, about 30 to 45
minutes. Brush with beaten egg. Bake at 350 degrees F for 30 minutes or
until done. Remove from sheet; let cool on wire rack. Frost with Powdered
Sugar Frosting, if desired.
Date-Nut Filling: In small bowl, combine 3/4 cup imported chopped or
snipped pitted dates, 3/4 cup ground walnuts, and 1/2 teaspoon SPICE
ISLANDS Ground Cinnamon. Stir well.
Powdered Sugar Frosting: In small bowl, combine 1 cup powdered sugar,
sifted; 4 to 5 teaspoons milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla
Extract. Stir until smooth.
Nutrition information per serving (1/14 of recipe): calories 239; total fat
11 g; saturated fat 5 g; cholesterol 34 mg; sodium 161 mg; total
carbohydrate 31 g; dietary fiber 2 g; protein 5 g.
Posted to MC-Recipe Digest V1 #387 by Darlene Risko <dr0983@aol.com> on Jan
24, 1997.
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