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Email to Master Chef Don F. Easley Jr.      

    All-American Date Bread

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 24 Yield: 2 loaves Baking Time: 30 minutes Notes: *To save up to 50% rising time use Rapid Rise Yeast. Follow Quick Mix steps on package back.

    Recipe Link:

    List of Ingredients

    1/2 cup warm water (105 to 115F)
    2 packages Active Dry Yeast, *see notes
    1 3/4 cups warm milk (105 to 115F)
    2 tablespoons sugar
    2 teaspoons salt
    3 tablespoons butter or margarine, softened
    5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
    1 cup whole wheat flour
    1 teaspoon ground cinnamon
    1 8-ounce package chopped dates or pitted dates, snipped


    1. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt and butter. Stir in 2 cups all-purpose flour; mix well. Add 1 1/2 cups more all-purpose flour; beat until smooth. Stir in whole wheat flour, cinnamon and enough additional all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    2. Punch dough down. On lightly floured surface, knead in dates. Divide dough into 2 equal portions. Roll each to 12 8-inch rectangle. Shape into loaves. Place in 2 greased 9 5 3-inch loaf pans. Cover; let rise in warm, draft-free place until doubled, about 1 hour.

    3. Bake at 400F for 30 minutes, or until done. Remove from pans; cool on wire racks.




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