AFTER SCHOOL FRUIT AND NUT SNACK BREAD

3 to 3 1/2 cups all-purpose flour, divided use
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped walnuts, toasted
3 tablespoons sugar
1 package Rapid Rise yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
Confectioners' sugar (for garnish)
whipped cream cheese or creamy peanut butter (optional, for serving)

In large bowl, combine 1 1/2 cups flour, dates, apricots, walnuts, sugar, undissolved yeast and salt; set aside.

Heat milk, water and butter until very warm (125 to 130 degrees F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

On lightly floured surface, roll dough to 12-inch circle or a 10x15-inch rectangle. Place on greased pizza pan or baking sheet.

Bake at 400 degrees F for 20 minutes or until done. Remove from pan; cool on wire rack.

Sift confectioners' sugar on top. Cut into wedges, strips, or squares to serve. Serve with whipped cream cheese or creamy peanut butter, if desired.

Makes 1 (12-inch) round flat bread
Source: Fleischmann's Yeast