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Date And Nut Bread Recipe
|Compressed yeast cake||1 Ounce|
|Pineapple juice||1 3⁄4 Cup (28 tbs), lukewarm|
|Molasses||1⁄2 Cup (8 tbs)|
|Wholewheat||4 Cup (64 tbs)|
|Flour||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs), sifted|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Melted shortening||3 Tablespoon|
|Chopped dates||2 Cup (32 tbs) (chopped coarsely)|
|Chopped nuts||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 7992 Calories from Fat 1906
% Daily Value*
Total Fat 208 g320%
Saturated Fat 35.1 g175.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2098.7 mg87.4%
Total Carbohydrates 1432 g477.4%
Dietary Fiber 158.6 g634.6%
Sugars 455.5 g
Protein 196 g391.8%
Vitamin A 34.9% Vitamin C 322.7%
Calcium 129.9% Iron 360.1%
*Based on a 2000 Calorie diet
Brush surface very lightly with melted shortening, cover and let rise in a warm place for about 2 hours.
Turn out onto a lightly floured board, dredge dates with flour, combine with nuts and knead into dough.
Knead for 10 minutes, or until smooth and satiny.
Divide into 2 equal parts and mould into balls.
Let rest, closely covered, for 10 minutes.
Shape into loaves.
Place in two greased loaf pans (91/2" x51/2"), brush tops with melted shortening, cover and let rise for 1 hour.
Bake in a moderate oven for 45 — 55 minutes.