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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

Fruit N’ Nut Snack Bread

difficulty

Intermediate

Yield

1 flat bread

Prep Time

1:00

Bake Time

20 to 25 minutes

Rise Time

1 hour

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  • difficulty

    Intermediate

  • Yield

    1 flat bread

  • Prep Time

    1:00

  • Bake Time

    20 to 25 minutes

  • Rise Time

    1 hour

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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Fruit N’ Nut Snack Bread

  • Difficulty: Intermediate
  • Yield: 1 flat bread
  • Prep Time: 1:00
  • Bake Time: 20 to 25 minutes
  • Rise Time: 1 hour

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

  • 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.