Date Swirl Loaf
|Dough||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs) (3 to 3 1/2 cups)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Yeast||1 Tablespoon (Fleischmann'sActive Dry Yeast)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|No-stick baking spray||1|
|Chopped dates/Pitted dates||1 Cup (16 tbs), snipped|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
|Granulated sugar||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, softened|
To make dough: In large bowl, combine 1 cup flour, granulated sugar, undissolved yeast and salt. Heat water, milk and 1/3 cup butter until very warm (120 to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in bowl coated with baking spray. Spray top of dough with baking spray. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Make Date Filling: Combine dates, brown sugar and cinnamon; set aside.
Make Streusel Topping: Combine granulated sugar, flour and butter until crumbly; set aside.
Punch dough down. Roll to 20- × 10-inch rectangle. Melt remaining butter; brush on dough. Sprinkle with Date Filling. Starting from long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. With seam side down, zigzag roll back and forth to fit into 8 1/2- × 4 1/2- × 2 1/2-inch loaf pan coated with baking spray Cover; let rise in warm, draft-free place until almost doubled in size, about 1 hour.
Sprinkle with Streusel Topping. Bake at 350ºF for 45 to 50 minutes or until done. Cool on wire rack.