#date bread

Date bread v banana bread

The craze for baking banana bread during lockdown is because bananas go off quickly. They arrive almost too hard to eat - and without sweetness - and within days, they go to an over-ripe soft ‘thing’ that has to be mashed up into some kind of cake.

Date bread is different. It’s made with dried dates from a packet - not the best medjoul, which are quite different.  Because they are so sweet, the bread needs no sugar.  It’s rich and dark and is best served at teatime with generous lashings of butter.  It’s also good with the Italian cream cheese, Mascarpone.

In a bowl mix 8oz/230g stoned dried dates with 1/2 tsp bicarbonate of soda and 5 fl oz/150 ml water. Leave to soak for about 10 minutes.  Then mix in 1 egg, 1/2oz/15g unsalted butter and 5oz/150g s.r. flour.  Beat (with an electric beater) till the mixture is smooth with no lumps.  Be careful that it doesn’t spray everywhere.

Spoon the mixture into a l lb/450g cake tin, lined with baking parchment. Bake at 160C/325F for about 45 minutes. Test to see if the centre is done by inserting a cocktail stick, or strand of raw spaghetti.  It it comes out dry and not sticky, it is done.  Leave to cool and then serve with butter.  To save some for later, cut the loaf in pieces and freeze.

(I did twice the recipe for the two cakes and muffins here. The muffins are ready in 20 minutes).

Each strand unique: currants, apples, dates. A little touch of sugar & spice in the apple strand. Made the dough not too sweet since this was for dinner, not dessert. Also partly whole wheat.

Seal

Braid starting at middle and working towards ends.

Bake until internal temp is 200 degrees F.

Let cool at least a little. Serve.

Delicious.

Sticky bun challah with date filling.

When I was a kid, my Mom, who was a terrific baker, made Date-Nut Bread in a coffee can. There was something really appealing about watching the bread slither out of the can so easily, and unlike other cakes and quickbreads that she baked in a loaf pan, I was fascinated by the circular indentations on the side of the bread.

It didn't taste any different though. And I don't buy canned coffee. So, I make my loaf in a loaf pan.

This is basically my Mom's recipe, though I added some orange zest and also some additional chopped dried fruit.

This could be dessert, but my Mother smeared the slices with cream cheese and that was lunch. I still love it that way.

Follow me on Instagram @ronnievfein

MOM’S DATE-NUT BREAD

1-3/4 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons grated fresh orange zest

1 cup chopped dates

1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins

1 cup chopped toasted almonds

2 tablespoons vegetable oil

2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine (or use fruit juice)

1 large egg

1 cup boiling water

cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda, salt and orange zest into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, brandy and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.