Oat-date nut bread (large loaf)

Yield: 1 servings

Measure Ingredient
1 cup Water
2 tablespoons Water
2 tablespoons Instant dry milk powder
2 tablespoons Sugar
1½ tablespoon Butter, softened
1¼ teaspoon Salt
1 teaspoon Ground cinnamon
½ cup Old-fashioned rolled oats
½ cup DROMEDARY Pitted Dates, snipped
⅓ cup Chopped walnuts or pecans
3 cups GOLD MEDAL Better for Bread Flour
2 teaspoons FLEISCHMANN'S RapidRise Yeast

SELECT loaf size recommended by the manufacturer of your machine.

MEASURE all ingredients into bread machine pan in the order that the bread machine manufacturer suggests.

PROCESS on basic, rapid or delayed bake cycle. (If crust is too dark, select light crust setting.) Remove baked bread from pan and cool on wire rack. 1 loaf.


To measure water, pour into transparent liquid measuring cup; read measurement at eye level.

To measure flour, spoon into standard dry-ingredient measuring cup; level with knife or spatula.

1½ tablespoons equal 1 tablespoon plus 1 ½ teaspoons.

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