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Pain collation aux fruits et noix

Pain collation aux fruits et noix




1 flat bread


50 minutes

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  • 3-1/4 à 3-3/4 tasses de farine tout usage
  • 2 (4-1/2 c. à thé) enveloppes de levure à levée rapide Fleischmann's®
  • 1 c. à thé de sel
  • 1/2 tasse d’eau
  • 1/2 tasse de lait
  • 1/3 tasse de miel
  • 1/3 tasse de beurre ou de margarine
  • 1 œuf
  • 1 cup chopped apricots, dates, cranberries OR cherries OR any combination
  • 1/2 cup chopped walnuts OR pecans, toasted
  • Sucre à glacer



  1. Combine 1 cup flour, undissolved yeast and salt in large mixer bowl. Heat water, milk, honey and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  2. Add egg and 1 cup flour. Beat 2 minutes at high speed.
  3. 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.
  4. 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.
  5. Bake at 375°F 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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