3-1/2 to 4 cups all-purpose flour
3/4 cup old-fashioned oats
1 envelope Fleischmann's® RapidRise Yeast
2 teaspoons orange peel
1/2 teaspoon salt
1-1/4 cup water
2 tablespoons honey
1 tablespoon butter
3/4 cup chopped dates OR pitted dates, snipped
1 egg, lightly beaten
Combine 1 cup flour, oats, undissolved yeast, orange peel and salt in large bowl. Heat water, honey and butter until very warm (120° to 130°F). Add to dry ingredients; Mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Mix 2 minutes at high speed. With spoon, stir in dates and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Cover; let rest 10 minutes.
Roll dough to 13 X 9-inches. Roll up from short end as for jellyroll; pinch ends and seam to seal. Place loaf, seam side down, on greased baking sheet; flatten slightly to form oval. Cover; let rise in warm draft-free place until doubled in size, about 30 to 40 minutes.
Brush with beaten egg. Make 3 diagonal slashes on top of loaf.
Bake in a preheated 375°F oven for 30 minutes or until done. Remove from baking sheets and cool on wire rack.