AuthorSteve Nubie
Dates are an ancient fruit going back 4,000 years and have a syrupy sweetness that makes this bread recipe special. Dates have pits so make sure you either buy pitted dates or remove them before slicing. Dates are exceptionally nutritious as are the almonds featured in this recipe. The combination of wheat flour, rolled oats and bread flour are high in fiber and add to the nutritional profile.
This is a great all-purpose bread for breakfast, lunch or dinner. The integrity of the loaf makes it a perfect sandwich bread for beef or poultry and like many breads, it’s great for French toast or simply toasted and buttered. While the chopped dates are intended to be incorporate into the dough, you can also top the dough after its risen to add a nice accent with a scattering of sliced dates.
Place ingredients into the pan of the bread machine in the order of ingredients listed or recommended by the manufacturer.
Select Fruit Bread setting, and Start.
dates and nuts can be added at the very beginning for better distribution, or added after the beep. If you have a fruit and nut hopper add the dates and nuts, but dust the dates with flour first or they might stick in the hopper.
Top the loaf with sliced dates before the first rise if you like.
When done, let rest for 10 minutes and slice and serve.
Ingredients
Directions
Place ingredients into the pan of the bread machine in the order of ingredients listed or recommended by the manufacturer.
Select Fruit Bread setting, and Start.
dates and nuts can be added at the very beginning for better distribution, or added after the beep. If you have a fruit and nut hopper add the dates and nuts, but dust the dates with flour first or they might stick in the hopper.
Top the loaf with sliced dates before the first rise if you like.
When done, let rest for 10 minutes and slice and serve.
Thanks, Lydia
That’s always nice to hear.
Steve
Where are the dates ..I don’t see any in the bread.
Sorry, it’s a 1.5 pound loaf
I meant to say, there in there. They just didn’t make it into the photos.
The recipe looks good, but you never say what size loaf it makes. My bread maker only makes a 3/4 lb loaf.
The recipe is for a 1.5 pound loaf. If you cut all of the ingredients in half you will be ok for a 3/4 pound loaf.
This was the best bread I have ever made (my family all agreed). The taste was delicious, the texture perfect, and it practically slid out of the baking pan by itself. I dusted the dates with 1 tablespoon of vital wheat gluten mostly because I generally add gluten to my bread recipes and I had already put in all the flour by the time I thought of dusting my dates.