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Fruit N’ Nut Snack Bread

For a change of pace, try this bread baked in a pizza pan and cut in wedges. It's flexible, too—you can add any combination of dried fruit you like.

Fruit N’ Nut Snack Bread

Print Recipe

Yield

1 flat bread 1 flat bread

Difficulty

Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

1 hour 1 hour

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Ingredients

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/3 cup honey
  • 1/3 cup butter or margarine
  • 1 egg
  • 1 cup chopped apricots, dates
  • 1/2 cup chopped walnuts OR pecans, toasted
  • Powdered sugar

Directions

  1. Combine 1 cup flour, undissolved yeast and salt in large mixer bowl. Heat water, milk, honey and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour. Beat 2 minutes at high speed. Stir in dried fruit, nuts 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 12-inch circle; place on greased pizza pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Sift powdered sugar on top. Cut into wedges; serve with whipped cream cheese or butter, if desired.

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