60-Minute Oatmeal Nut Loaf

3¼ cups flour
1 cup rolled oats
½ cup pecans pieces
2tsp. grated orangel peel
½ tsp. salt
1 pkg. Fleischmann’s® RapidRise Yeast
1 cup milk
¼ cup water
2 tbsp. honey
1 tbsp. margarine
1 egg, beaten
½ cup powdered sugar
1 to 1½ tsp. tsp. milk
Pecan halves

Set aside 1 cup of the flour. In large bow, mix remaining flour, oats, pecans pieces, orange peel; salt and yeast.

In saucepan, over low heat, heat 1 cup milk, water, honey and margarine until very warm, stir into dry mixture. Mix in only enough reserved flour to make soft dough.

On lightly floured surface, knead 4 minutes. Roll dough into 13 x 9 rectangle. Roll up from short side, jelly-roll style; seal seam and ends. Place on greased baking sheet; flatten slightly. Cover; let rise in warm draft-free place for 20 minutes.

Preheat ovens to 375°. Make 3 diagonal slashes on top of loaf; brush with
egg. Bake 20 to 25 minutes or until golden. Remove form baking sheet; cool
on wire rack.

In small bowl, mix powdered sugar and 1 tsp. milk. Add additional milk, if necessary, to make desired consistency. Drizzle over loaf; garnish with
pecans halves.