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Honey Orange Oatmeal Bread
Discover the winning date and orange flavor combo when you mix up this attractive loaf. Serve it for dinner or use it for toast in the morning.
3-1/4 to 3-3/4 cups all-purpose flour
3/4 cup old-fashioned oats
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
2 teaspoons freshly grated orange peel
1/2 teaspoon salt
1-1/4 cups 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 mixer 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. 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-inch rectangle. 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, about 3/4 inch deep.
Bake in a 375°F oven for 30 minutes or until done. Remove from baking sheet; cool on wire rack.