Recipe - Oat-Date Nut Bread (Regular Loaf)

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