Recipe - Oat-Date Nut Bread (Large Loaf)

1 cup Water
2 tablespoon Water
2 tablespoon Instant dry milk powder
2 tablespoon Sugar
1 One half tablespoon Butter, softened
1 One fourth teaspoon Salt
1 teaspoon Ground cinnamon
One half cup Oldfashioned rolled oats
One half cup DROMEDARY Pitted Dates,
snipped
1/3 cup Chopped walnuts or pecans
3 cup GOLD MEDAL Better for Bread
Flour
2 teaspoon FLEISCHMANN'S RapidRise
Yeast

SELECT loaf size recommended by the manufacturer of your machine.

MEASURE all ingredients into bread machine pan in the order that the
bread machine manufacturer suggests.

PROCESS on basic, rapid or delayed bake cycle. (If crust is too dark,
select light crust setting.) Remove baked bread from pan and cool on
wire rack. 1 loaf.

TIPS:

To measure water, pour into transparent liquid measuring cup; read
measurement at eye level.

To measure flour, spoon into standard dryingredient measuring cup;
level with knife or spatula.

1 One half tablespoons equal 1 tablespoon plus 1 One half teaspoons.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip