Date Bread Food

DATE NUT BREAD

Steps:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

DATE BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
• Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
• Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

DATE NUT BREAD

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

DATE & FIG BREAD

Steps:

• Mix the starter ingredients together in a bowl. Turn out and knead for 10 minutes. Place in a lightly oiled bowl and leave to rise overnight in the fridge.
• To make the second dough, mix the remaining flours, salt and yeast in a large bowl. Make a well in the centre, stir together the butter and treacle, then pour in the dry ingredients along with almost all the water. If the dough seems a little stiff, add the rest of the water. Turn out onto a lightly floured work surface. Knead the starter into the dough and knead for 10 mins. Put the dough into a lightly oiled bowl and leave to rise for 1 hour until doubled in size.
• Turn out onto a lightly floured work surface. Press the dough out into a rectangle about 2.5cm thick and sprinkle over the figs and dates, then roll up like a Swiss roll, kneading to combine evenly. Cut into 20 pieces and shape into rolls. Leave for 1 hour to prove until doubled in size. Heat oven to 220C/fan 200C/gas 7. Bake for 18-20 mins, until the rolls sound hollow when tapped underneath. Leave to cool on a wire rack.

DATE NUT BREAD

Steps:

• Preheat oven to 325F. Coat insides of cans with cooking spray.
• Combine dates and baking soda in a bowl. Pour in boiling and let stand for 5 minutes.
• Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat a medium-high speed until creamy. Add date mixture(do not drain) and flour and stir until well blended. Add nuts and raisins, mix well.
• Fill cans about 2/3 full with batter. Bake 1 to 1/4 hours, until a wooden toothpick inserted in the center comes out clean. Cool cans on a wire rack for 15 minutes. Remove bread from cans and place on a wire rack to cool completely.
• Serve with cream cheese.

FAVORITE DATE NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Prepare a loaf pan by spraying with cooking spray.
• Combine dates, nuts and raisins; sprinkle with baking soda.
• Pour 1 cup of boiling water over all of this.
• Cover the bowl and set aside while mixing remaining ingredients.
• In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
• Combine the date mixture with the flour mixture, mix well.
• Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.

BANANA DATE BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together the oil and sugar.
• Add the egg and mix well.
• In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
• In another bowl, combine the bananas, water and vanilla extract.
• Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
• Stir in dates and nuts (if desired).
• Turn mixture into a greased and floured 9" x 5" loaf pan.
• Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
• Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.