No-knead holiday bread is timesaving and delicious. A tall, mushroom-shaped loaf laced with dates and nuts, layered with cinnamon-sugar then drizzled with frosting, is a treat for the season.
Cinnamon Date-Nut Holiday Bread, for instance, looks impressive - and it's really an easy recipe that even novices can master.To make it, combine the dry ingredients with the yeast, add the warm liquids, then stir in additional ingredients to make a stiff batter. Since the bread uses time-saving RapidRise yeast, no first rising is required - just a 10-minute rest.
Use this time to prepare the filling and grease two coffee cans, which will give your loaves their distinctive shape. Layer batter and filling in the cans, let rise, then bake.
This Cinnamon Date-Nut Bread is great to have on hand to serve with cocoa or wassail when unexpected guests drop in. Prepare extra loaves to give as gifts.
Below is a simple recipe for novices to try yeast baking for the first time.
Home economists at Fleischmann's Yeast offer the following tips:
- Liquids must be at the right temperature. Use a thermometer to eliminate guesswork.
-Be sure to use rapid-rising; not active dry yeast for this recipe.
-Purchase and use yeast before the expiration date stamped on the package.
-Any questions about making this recipe or about baking with yeast, call the Fleischmann's Yeast Baker's Helpline at 1-800-777-4959. The line is open weekdays from 10 a.m. to 8 p.m. EST (8 a.m. to 6 p.m. MST).
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RECIPE
CINNAMON DATE-NUT HOLIDAY BREAD
3 1/4 to 3 3/4 cups all-purpose flour
1/3 cup sugar
1 package Fleischmann's RapidRise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk or half-and-half
1/3 cup butter or margarine
1/4 cup water
2 eggs
1 cup imported chopped or snipped pitted dates
1 cup chopped walnuts, toasted
Cinnamon filling (recipe follows)
Frosting (recipe follows)
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 degrees); stir into dry ingredients.
Stir in eggs, dates, nuts and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.
Generously grease two 13- to 16-ounce coffee cans. Beginning with batter, alternately spoon heaping tablespoons of batter and scant teaspoons of Cinnamon Filling into cans, dividing evenly.
Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes.
Bake on lowest oven rack at 350 degrees for 40 to 45 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Drizzle with Frosting.
Cinnamon Filling: In small bowl, combine 1/3 cup sugar and 2 teaspoons ground cinnamon.
Frosting: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons milk; stir until smooth.