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Fruit N’ Nut Snack Bread

  • Intermediate
  • 1 flat bread
  • 50 min
Baking Success Or Baking Mess


3-1/4 to 3-3/4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/3 cup honey
1/3 cup butter or margarine
1 egg
1 cup chopped apricots, dates, cranberries OR cherries OR any combination
1/2 cup chopped walnuts OR pecans, toasted
Powdered sugar


Combine 1 cup flour, undissolved yeast and salt in large mixer bowl. Heat water, milk, 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. Add egg and 1 cup flour. Beat 2 minutes at high speed. Stir in dried fruit, nuts 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 12-inch circle; place on greased pizza pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 20 to 25 minutes or until done. Remove from pan; cool on wire rack. Sift powdered sugar on top. Cut into wedges; serve with whipped cream cheese or butter, if desired.

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