Date-Nut Batter Bread
Date-Nut Batter Bread
1 1/4 cups warm water
1 package active dry yeast
2 Tablespoons soft shortening
2 teaspoons salt
2 Tablespoons sugar
3 cups sifted enriched flour
1/2 cup cut up dates
1/4 cup nuts
In a mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half the flour. Beat 2 minutes at medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour, dates and nuts and blend in with spoon until smooth.
Scrape batter down by beating about 25 strokes. Spread batter evenly in well-greased loaf pan. 9x5x3-inch. Batter will be sticky. Smooth out top of loaf by patting with floured hand.
Let rise until batter reaches 1-inch from top of pan, about 40 minutes.
Bake at 375 degrees, 45 to 50 minutes 1-inch from top of pan, about 45 to 50 minutes, or until brown. To test for doneness, tap side of loaf; if it sounds hollow, the loaf is done. Cool before cutting.
1 1/4 cups warm water
1 package active dry yeast
2 Tablespoons soft shortening
2 teaspoons salt
2 Tablespoons sugar
3 cups sifted enriched flour
1/2 cup cut up dates
1/4 cup nuts
In a mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half the flour. Beat 2 minutes at medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl frequently. Add remaining flour, dates and nuts and blend in with spoon until smooth.
Scrape batter down by beating about 25 strokes. Spread batter evenly in well-greased loaf pan. 9x5x3-inch. Batter will be sticky. Smooth out top of loaf by patting with floured hand.
Let rise until batter reaches 1-inch from top of pan, about 40 minutes.
Bake at 375 degrees, 45 to 50 minutes 1-inch from top of pan, about 45 to 50 minutes, or until brown. To test for doneness, tap side of loaf; if it sounds hollow, the loaf is done. Cool before cutting.
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