Eggnog Snack Bread
Makes 1 (13X 9-inch) flat bread
3 to 3-1 / 2 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 2 cup eggnog
1 / 4 cup honey
1 / 4 cup butter or margarine
1 / 2 cup chopped almonds or pecans, toasted
1 cup assorted dried fruits, such as raisins, cranberries, cherries,
blueberries or chopped dried apricots
Powdered sugar (optional)
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water, eggnog, 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. Stir in almonds, dried fruits, 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 fit 13 x 9-inch rectangle pan; transfer rolled dough into greased pan. Cover; let rise in warm, draft-free place until almost doubled in size, about 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. If desired, sift powdered sugar over top. Cut into bars and serve.
Serving size: 1 bar (1.5 ounces), 1 / 24 of recipe
Calories 130; Total fat 3.5 g; Saturated fat 1.5 g;
Cholesterol 10 mg; Sodium 120 mg; Carbohydrates 23 g; Dietary fiber 1 g; Sugars 8 g; Protein 3 g