Plaited date bread
From ahmed1 15 years ago
Ingredients
- 1 tbsp active dry yeast shopping list
- 2 fl oz/ 65ml lukewarm milk shopping list
- 2 fl oz/ 65 ml lukewarm water shopping list
- 2 oz/ 55grams caster sugar shopping list
- ½ tsp salt shopping list
- 1 egg shopping list
- 2 oz/ 55g butter, at room temperature shopping list
- 15 oz-1 lb 2 oz (420-500 g) plain flour shopping list
- 1 egg beaten with 2 tsp water for glazing shopping list
- Filling: shopping list
- 7 oz (200g) cooked prunes (I used dates) shopping list
- 2 tsp lemon rind shopping list
- 1 tsp orange rind shopping list
- ¼ tsp grated nutmeg ( I used cinnamon) shopping list
- 1 ½ oz/ 45 grams butter, melted shopping list
- 2 0z/ 55 grams walnuts, chopped shopping list
- 2 tbsp caster sugar ( I didn’t use it as dates have enough sugar) shopping list
How to make it
- In a large bowl, combine the yeast and water, stir and leave for 15 minutes. Stir in the milk , sugar, salt , egg and butter. Gradually stir in 12 oz (350g) of the flour to obtain a soft dough.
- Transfer to a floured surface and knead in just enough flour to obtain a dough that smooth and elastic . Put into a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 1 ½ hours. Meanwhile, for the filling, combine the prunes (dates), lemon and orange rind, Nutmeg (Cinnamon), butter, walnuts and sugar and stir together to blend. Set aside.
- Grease a large baking sheet. Punch down the dough and transfer to a lightly floured surface. Knead briefly, then roll out into a 15x10in (38x25cm) rectangle.
- Carefully transfer to the baking sheet. Spread the filling in the centre.
- With a sharp knife, cut 10 strips at an angle at either side of the filling, cutting just to the filling. For a plaited pattern, fold up one end neatly. Then fold over the strips from alternating sides until all the strips are folded over. Tuck excess dough underneath at the ends.
- Cover loosely with a tea towel and leave to rise in a warm place until almost doubled in volume.
- Preheat a 375 F/190C oven. Brush with the glaze. Bake until browned, about 30 minutes. Transfer to a rack to cool.
stir milk in yeast mix
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add egg
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butter
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flour
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stir
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stirring
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done and gathered
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knead
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elastic and smooth
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cover
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doubled in volume
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cooking dates
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punch down
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rolling
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spread filling
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cutting strips
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plaiting 1
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2
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3
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done
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doubled in volume
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glazing
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The Rating
Reviewed by 12 people-
Wow... dates, how wonderful pictures of your bread... you are an artist. It seems very soft, when I bake breads, it's not easy for me to find soft breads results. 5!
berry
in Myrtle Beach loved it
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What a beautiful bread, and your pictures are just great. Thanx for yet another superb recipe Ahmed, i can't wait to try this.
daisy
in Regina loved it
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WoW Ahmed, that is beautiful!
chriesi
in Zuerich loved it
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