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Date and Nut Bread

By The Kosher Scene


I had some dates from Israel and decided to use them in a recipe, I was intrigued by the following one from Elizabeth Wolfe-Cohen‘s Perfect Jewish 





Delicious!!!


Date & Nut Bread
Yields: 12 slices

Directions


1 1/2 cups self rising flour, plus a little more for dusting
1/4 tsp salt
1/2 – 1 tsp ground ginger [SYR used 1 tsp]
1 1/3 cups chopped dried dates [SYR did not use dried ones]
1 tsp bicarbonate of soda [baking soda]
2/3 cup boiling water
1 egg lightly beaten
1 tsp butter or margarine, softened [SYR used margarine to keep it pareve]
1 cup chopped walnuts, pecans or almonds [SYR used walnuts]

Directions

Preheat the oven to 325 F. Grease a 4″x8″ loaf pan. Line the base and and sides with nonstick baking parchment paper to come to 1″ above the sides. Grease again and dust with flour. Sift the flour, salt and ginger into a bowl.

Put the dates into a large bowl with bicarbonate of soda. Pour over the boiling water and leave to stand for 5 minutes.

Stir the egg and butter [or margarine if you prefer it pareve] and flour mixture into the date mixture and beat with a wooden spoon until well blended. Stir in the nuts. Pour the mixture into the loaf pan, smoothing the top. Tap the pan gently on a surface to expel any air bubbles.

Bake in the center of the oven for 1 hour or until set and well colored and the bread begins to pull away from the sides of the pan; a knife inserted in the center should come out clean.

Transfer to a wire rack to cool for 5 minutes , then leave to cool completely Using the paper as a guide, carefully remove the bread from the pan. If not serving the same day keep in the paper to prevent drying out.To serve, remove the paper from the base and sides, slice thinly.

Prep time: 20 minutes – Bake Time – 1 hour


The bread came out very aromatic, it tasted subtly sweet, we had it with some cholov Yisroel Mascarpone cheese made at Pomegranate Supermarket‘s kitchen and recommended by their resident cheese expert, none other than our good friend Elizabeth Bland. We washed it down with a Herzog Selection Chateneuf 2009, a white semi dry with a fresh, fruity bouquet. The bread was delicious, the Mascarpone just right, and the wine proved a perfect pairing!

CS



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