This date bread is more like a real baker's bread than a cake. Its crumb is tender and slightly honeycombed, while the dates bring a natural sweetness without making the bread too sweet. It's delicious for lunch, grilled with butter or served with cheese.
Ingredients
- cups of all-purpose flour
- chopped dates, pitted
- teaspoon(s) of instant yeast
- teaspoon(s) of salt
- sugar
- warm water
- warm milk
- melted butter
- egg
Instructions
- In a large bowl, mix together the flour, yeast, salt, and sugar.
- Add the water, milk, melted butter, and egg. Mix until a soft dough forms.
- Knead in the chopped dates for 8 to 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until it has doubled in volume.
- Punch down the dough and shape into an oval loaf or place in a bread pan.
- Cover and let rise again for 45 to 60 minutes.
- Preheat oven to 375°F (190°C).
- Make a cut on top of the bread using a sharp knife or lame.
- Bake for 30 to 35 minutes until golden brown and sounds hollow when tapped.
- Let cool completely on a wire rack before slicing.
- Note: For a more rustic flavor, replace 1 cup of all-purpose flour with whole wheat flour. Dates can be soaked in hot water for 10 minutes and then drained before being added to the dough to get a softer crumb. A handful of Grenoble walnuts or pecans pair very well with this bread.
