Sweet & Savory Date Bread

Sweet & Savory Date Bread

Our date bread will remind you of cinnamon raisin bread, but with more complex and savory-friendly flavor. It’s perfect toasted with a pat of butter for breakfast, but can also be used for a sweet and savory sandwich.

Makes 2 1 1/2 pound loaves

Ingredients

  • 3 1/2 cups unbleached bread flour
  • 4 teaspoons granulated sugar
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons ground cinnamon
  • 1 large egg slightly beaten
  • 2 tablespoons butter melted or at room temperature
  • 1/2 cup buttermilk¬†(can be substituted with whole milk)
  • 3/4 cup water at room temperature
  • 145 grams pitted medjool dates

Instructions

  1. Mix flour, salt, sugar, yeast, and cinnamon in a mixing bowl or in the bowl of an electric mixer. Add the egg, butter, buttermilk and water and stir until the ingredients combine. You can use a spoon or the paddle attachment on your mixer until a soft but not sticky dough forms. You can adjust with additional flour if the dough is too sticky, or additional water if the dough is too stiff.
  2. Knead by hand for 10 minutes on a surface lightly sprinkled with flour or by mixer for 6-8 minutes. Add dates during the final two minutes of kneading to distribute them evenly without crushing the fruit. The dough temperature should be 77-81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat lightly with oil. Cover the bowl with plastic wrap.
  3. Ferment at room temperature until dough has doubled in size (approximately 2 hours)
  4. Divide the dough into equal pieces and form into loaves. Place each loaf in a slightly oiled standard bread pan ensuring that the top of the bread has a light coating of oil.
  5. Proof at room temperature until nearly doubled in size (approximately 60-90 minutes)
  6. Preheat the oven to 350 degrees, with the rack in the center of the oven.
  7. Bake for 20 minutes, then rotate the bread pans 180 degrees for even baking. Continue baking for another 20-30 minutes. The date bread should register 190 degrees internally and be golden brown on top. When thumped the bread should make a hollow sound.
  8. Remove the date bread from the pans immediately and cool for at least one hour (preferably 2 hours) before slicing and serving.

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