Whole Wheat Date Nut Bread Recipe 455 Food

DATE NUT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in order given in bread pan. Set machine to quick bread/cake cycle, medium crust.
• After batter has mixed for 4 minutes, stir sides and bottom with rubber scraper to ensure complete mixing.
• Just before baking starts, pause machine and remove paddle (if your machine has this feature). When baking is completed, remove bread from machine, put on wire rack to cool. Bread slices best cool. Wrap in plastic wrap to maintain freshness.

WHOLE-WHEAT DATE NUT BREAD

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.)

WHOLE-WHEAT DATE BREAD

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.

NOT-SO-HEAVY DATE-NUT BREAD

Steps:

• Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
• Add the eggs one at time, mixing well after each addition.
• Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
• Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
• Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.

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 APPLE-NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Grease the bottom and 1 inch up the side of a 1-1/2-quart casserole; set aside.
• In a large bowl, stir together whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and baking soda.
• Make a well in center of flour mixture; set aside.
• In a medium bowl, combine eggs, applesauce, yogurt, brown sugar, and oil.
• Add egg mixture all at once to flour mixture.
• Stir just until moistened (batter should be lumpy).
• Fold in nuts and raisins and spoon batter into the prepared casserole. Sprinkle with wheat germ.
• Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cover loosely with foil during the last 15 minutes to prevent overbrowning.
• Cool in casserole on a wire rack for 10 minutes.
• Remove bread from casserole.
• Cool completely on wire rack.
• If desired, wrap and store overnight before slicing (bread will be slightly moister the second day).
• Makes 12 servings.

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.

WALNUT WHOLE WHEAT BREAD

Steps:

• The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
• Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
• Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.