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. 





1 flat bread

Prep Time

01 hours

Rise Time

1 hour

Bake Time

20 to 25 minutes


  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise 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, cranberries OR cherries OR any combination
  • 1/2 cup chopped walnuts OR pecans, toasted
  • Powdered sugar


Combine 1 cup flour, undissolved yeast and salt in large mixer bowl. Heat water, milk, honey and butter until very warm (120o to 130oF). 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 375oF 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.