WHOLE-WHEAT DATE BREAD
Provided by Melissa Clark
Categories side dish
Time 1h10m
Yield 1 loaf, enough for 8 sandwiches
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
- In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
- Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
- To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 186 milligrams, Sugar 21 grams, TransFat 0 grams
WHOLE-WHEAT DATE NUT BREAD
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
- Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)
Nutrition Facts : Calories 196 g, Cholesterol 13 g, Fat 8 g, Fiber 2 g, Protein 3 g, Sodium 140 g
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.
WHOLE WHEAT TOASTING BREAD
This recipe for whole wheat bread is one of my favorites. Try it topped with a fruit spread for a fast and flavorful breakfast.
Provided by Taste of Home
Time 50m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, egg, salt and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into thirds; roll each into a 12-in. rope. Braid ropes; place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes. Remove from pan and brush with melted butter. Cool on a wire rack.
Nutrition Facts : Calories 121 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 160mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
WHOLESOME WHEAT BREAD
My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen. -Karen Wingate, Coldwater, Kansas
Provided by Taste of Home
Time 1h25m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add butter, honey, sugar, salt, milk powder and 3 cups whole wheat flour; beat on medium speed until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide dough into 4 portions. Roll each into a 15-in. rope. For each loaf, twist 2 ropes together; pinch ends to seal. Place in greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 243mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT DATE ROLLS
Yield Makes 24
Number Of Ingredients 9
Steps:
- Whisk 2 3/4 cups warm water and molasses in large bowl to blend. Sprinkle yeast over. Let stand until foamy, about 6 minutes.
- Whisk whole wheat flour and salt into yeast mixture. Whisk in 1 cup unbleached flour. Using flexible rubber spatula, stir in 4 cups unbleached flour. Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough. Turn dough out onto floured work surface. Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Coat inside of another large bowl with 1 1/2 tablespoons oil. Add dough and turn dough to coat with oil. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Punch down dough; shape into ball. Cover with plastic and let dough rise again in warm draft-free area until doubled in volume, about 1 hour.
- Line 2 large baking sheets with parchment paper. Toss dates with 1/3 cup unbleached flour in medium bowl to coat. Scatter dates over dough. Knead dough in bowl to distribute dates evenly. Divide dough into 4 equal pieces. Divide each piece into 6 equal pieces about the size of small lemons. Using floured hands, shape each dough piece into small ball. Transfer dough balls to prepared baking sheets, spacing 2 inches apart. Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
- Position racks in bottom third and top third of oven and preheat to 400°F. Brush tops of rolls with egg glaze. Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes. Transfer rolls to racks; cool completely. (Date rolls can be prepared up to 4 days ahead. Wrap in foil and freeze. Thaw rolls in foil.)
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