Monkey Date Bread
Makes 1 loaf
3-1 / 2 to 4 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3 / 4 cup milk
1 / 4 cup water
1 / 4 cup butter or margarine
1 large egg
3 / 4 cup chopped dates
1 / 4 cup chopped walnuts
1 / 2 teaspoon ground cinnamon
1 / 4 cup melted butter or margarine
1 / 4 cup melted butter
1 / 4 cup maple syrup
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, 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 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.
Divide dough into 24 equal pieces. With palm of hands, flatten to 3-inch circles. Place about 1 teaspoon filling in the center of each circle. Pull up both edges and pinch to enclose filling. Dip balls in remaining 1 / 4 cup melted butter; arrange in greased 10-inch tube pan, making 2 layers of balls.* Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Pour maple syrup over balls. Bake at 375oF for 35 to 40 minutes or until done. Let cool in pan on rack for 20 minutes. Turn onto serving plate. Serve warm.
In a small bowl, combine dates, walnuts, cinnamon, and butter. Stir to blend.
* If pan has removable bottom, line with foil before greasing.
Serving size: 1 slice (1.8 ounces)
Calories 170; Total fat 7g ; Saturated fat 4 g;
Cholesterol 25 mg; Sodium 160 mg; Carbohydrates 24 g; Dietary fiber 1 g; Sugars 8 g; Protein 3 g