Ina Garten Date Nut Spice Bread Food

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 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).

HONEY WHITE BREAD

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

INA GARTEN DATE NUT SPICE BREAD

Steps:

• In a bowl combine dates and orange liqueur and "marinate" for 30 minutes, stirring occasionally.
• Preheat oven to 350.
• Prepare loaf pan (8x5); butter bottom, line with parchment paper, butter again and flour.
• Sift together flour, and next 6 ingredients. Set aside.
• Using an electric mixer on medium speed, beat butter and brown sugar for 1 minute. Then, at low speed, add egg, vanilla, and orange zest. Add flour mixture alternately with orange juice. Beat only until combined.
• Mix in pecans and dates with liquid by hand.
• Pour batter into loaf pan and bake for 50-60 minutes. Cool in pan for 10 minutes before turning onto a wire rack.
• To make the orange cream cheese, add add ingredients together and combine with electric mixer.

GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

DATE AND NUT BREAD

Steps:

• Grease and line a 2lb loaf tin. Preheat the oven to 350F/ gas 4.
• Sieve the flour, salt, baking powder and soda into a bowel. Add the dates and nuts.
• Heat the sugar, treacle, butter and milk gently until the sugar dissolves, stirring carefully.
• Stir with a metal spoon into the dry ingredients, mixing well. Do not beat.
• Pour the batter into the prepared tin.
• Bake for 1 hour.

PASS IT ON BREAD STARTER AND DATE NUT BREAD RECIPE

Steps:

• Instant Starter:.
• Place one cup each sugar, flour and room temperature milk in an 8-cup plastic container with lid. Stir with a wooden spoon. Cover tightly. Stir every day for 17 days.
• Leave on counter top at room temperature.
• On day 18 - do nothing.
• On days 19, 20, 21 - stir.
• On day 22 - add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir again.
• On days 23, 24, 25, 26 - stir.
• On day 27, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir.
• Day 28 - starter now ready to make bread.
• Give away 2 cups starter to 2 friends.
• With remaining, use 1 cup to make bread and 1 cup to keep starter going.
• Give instructions with starter: Do not refrigerate. Stir with wooden spoon.
• ** This is where you are. Take 1 cup starter to make bread. To the other cup of starter you received, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk.
• Stir with wooden spoon. Cover tightly and stir each day (at least 4 days, can be longer).
• When ready to make bread again, give away 2 cups with instructions. Use 1 cup to make bread again, 1 cup to keep starter going, etc. etc., etc.
• *** Note: If you do not want to make starter to give away:.
• To the 1 cup of starter only add 1/2 cup sugar, 1/2 cup flour, 1/2 cup room temperature milk to make starter just for our own use.
• Date Nut Bread using starter:.
• Mix oil, eggs, vanilla and 1 cup starter mix together.
• In separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix.
• Add to liquid mixture, and stir till thoroughly blended.
• Add nuts and fruit.
• Pour into 2 9x5 loaf pans or bundt pan that has been sprinkled with the cinnamon, sugar, flour mixture.
• Sprinkle top of unbaked bread with the cinnamon, sugar mixture, bake at 325°F for 1 hour or until done.

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.

ABM RAISIN, DATE & NUT BREAD WREATH

Steps:

• Heat milk in microwave for 2 minutes.
• Add butter to milk and stir until melted.
• Add egg to milk and stir until mixed.
• Put flour, brown sugar, salt, nutmeg, cinnamon, ginger, vanilla and egg in bread pan. Add milk mixture and yeast to bread pan per manufacturer's directions.
• Start bread machine on dough cycle.
• Remove dough and roll out into a 6x24-inch sheet.
• Spread raisins, dates and nuts onto dough leaving about an inch on the edges.
• Add more if needed.
• Peel long edge up and roll up dough, making long roll.
• Pinch edges to seal.
• Lay with edge down into a circle.
• Let rise covered with cloth in a slightly warmed oven for 30 minutes.
• Optional: I use an egg wash to give the bread a more golden shiny look.
• Also I might put slight cuts in the dough to give it texture.
• Bake in 350°F oven for 22 minutes.