Frosty Fruit-Nut Loaf
Makes 1 loaf
2-1 / 2 to 3 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup milk
1 / 4 cup fresh orange juice
2 tablespoons butter or margarine
1 large egg
1 / 2 cup raisins
1 / 4 cup chopped pecans
1 tablespoon grated orange rind
Powdered Sugar Glaze (recipe follows)
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, orange juice, 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 / 2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, orange rind, 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.
Remove dough to lightly floured surface; roll to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1 / 2 hours.
Bake at 375oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar, sifted; 1 to 2 tablespoons milk, and 1 / 2 teaspoon orange juice. Beat until smooth.
Serving Size: 1 slice (1 / 14 of recipe)
Calories : 190; Total fat : 4 g; Saturated fat : 1.5 g;
Cholesterol : 20 mg; Sodium : 110 mg; Carbohydrates : 35 g; Dietary fiber : 1 g; Protein : 4 g