Recipe - Holiday Date Bread

6 One half To 7 cups allpurpose
flour
2 pack (8 oz) chopped dates, pitted
and finely snipped
1 cup Wheat germ
One fourth cup Sugar
2 Eggs, at room temperature
2 pack Active dry yeast
2 teaspoon Salt
1 cup Milk
1 cup Orange juice
2 teaspoon Cinnamon
1 cup Water
1 Egg white, lightly beaten
with 1 Tbsp water
One half cup Butter or margarine

Nonstick cooking spray

In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and
salt. Heat milk, water, butter and One half cup dates to 125 to 130 degrees. Add
to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add
eggs and One half cup flour. Beat at high speed 2 minutes. Stir in enough
additional flour to make a stiff dough. Knead on lightly floured surface
until smooth, about 8 to 10 minutes. Place in bowl coated with nonstick
cooking spray. Spray top of dough with cooking spray. Cover; let rise in
warm, draftfree place until doubled in size, about 1 hour.

In saucepan, combine remaining dates, orange juice and cinnamon. Cook and
stir over medium heat until thickened, about 10 minutes. Remove from heat
and stir in remaining wheat germ; cool. Reserve.

Punch down. Shape as desired (directions follow). Spray shaped dough with
cooking spray. Let rise in warm, draftfree place until doubled in size,
about 30 to 60 minutes.

Brush with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to
15 minutes for twists 25 minutes for cornucopia or until done). If needed,
cover with foil during last 5 to 10 minutes to prevent over browning.
Remove from pans; cool on wire racks.

ALTERNATE SHAPES

Twin Loaf

Divide dough into 4 equal pieces. Roll each to 8 x 9". Spread each with 1/4
filling. Roll up tightly from long side as for jelly roll; pinch seams and
ends to seal. Place two halves, side by side, seam sides down in 9 x 5 x 3"
loaf pan coated with cooking spray. Repeat with remaining two loaves. If
desired, sprinkle with additional wheat germ before baking.

Breakfast Twists

Divide dough into four equal parts. Roll one piece to 8 x 20". Spread 1/4
filling on dough to within 1/2" of edges. Lift 8" end and fold over 1/3 of
dough; lift other 8" end and fold over opposite 1/3 dough to enclose
filling. Starting from folded side, cut into 8 strips. Twist each strip at
middle and place on baking sheet coated with cooking spray. Repeat with
reserved dough and filling. To serve, top with confectioners sugar, if
desired.

Cornucopia

Divide dough into 8 equal pieces. Reserve 4 pieces and One half filling for
second cornucopia. Roll one piece to 3 x 10". Spread about One fourth cup filling
in 1" strip down center of dough. Pull up edges and pinch seams and ends to
seal. Place on baking sheet coated with cooking spray. Turn up 4" of end to
make "J" shape. Roll remaining three pieces of dough to 3 x 20"Spread about
One fourth cup filling in 1" strip down center of each piece. Pull up edges and
pinch seams and ends to seal. Coil end of one rope on baking sheet above
top of "J" to make end of basket; then wrap over and under "J". Continue
wrapping remaining ropes around "J" making each turn slightly looser to
enlarge basket. Repeat with reserved dough and filling. To serve, garnish
with dried fruits and nuts, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini