The best delicious Holiday Date Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Holiday Date Bread recipe today!
Hello my friends, this Holiday Date Bread recipe will not disappoint, I promise! Made with simple ingredients, our Holiday Date Bread is amazingly delicious, and addictive, everyone will be asking for more Holiday Date Bread.
What Makes This Holiday Date Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Holiday Date Bread.
Ready to make this Holiday Date Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
6 1/2 To 7 – cups all-purpose
-flour
2 pk (8 oz) chopped dates, pitted
-and finely snipped
1 c Wheat germ
1/4 c Sugar
2 Eggs, at room temperature
2 pk Active dry yeast
2 ts Salt
1 c Milk
1 c Orange juice
2 ts Cinnamon
1 c Water
1 Egg white, lightly beaten
-with 1 Tbsp water
1/2 c Butter or margarine
Non-stick cooking spray
In a large bowl, mix 2 cups flour, 1/3 cup wheat germ, sugar, yeast and
salt. Heat milk, water, butter and 1/2 cup dates to 125 to 130 degrees. Add
to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add
eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough
additional flour to make a stiff dough. Knead on lightly floured surface
until smooth, about 8 to 10 minutes. Place in bowl coated with non-stick
cooking spray. Spray top of dough with cooking spray. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
In saucepan, combine remaining dates, orange juice and cinnamon. Cook and
stir over medium heat until thickened, about 10 minutes. Remove from heat
and stir in remaining wheat germ; cool. Reserve.
Punch down. Shape as desired (directions follow). Spray shaped dough with
cooking spray. Let rise in warm, draft-free place until doubled in size,
about 30 to 60 minutes.
Brush with egg white. Bake @ 375 degrees (45 to 50 minutes for loaves 12 to
15 minutes for twists 25 minutes for cornucopia or until done). If needed,
cover with foil during last 5 to 10 minutes to prevent over browning.
Remove from pans; cool on wire racks.
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 x 9″. Spread each with 1/4
filling. Roll up tightly from long side as for jelly roll; pinch seams and
ends to seal. Place two halves, side by side, seam sides down in 9 x 5 x 3″
loaf pan coated with cooking spray. Repeat with remaining two loaves. If
desired, sprinkle with additional wheat germ before baking.
Breakfast Twists
Divide dough into four equal parts. Roll one piece to 8 x 20″. Spread 1/4
filling on dough to within 1/2″ of edges. Lift 8″ end and fold over 1/3 of
dough; lift other 8″ end and fold over opposite 1/3 dough to enclose
filling. Starting from folded side, cut into 8 strips. Twist each strip at
middle and place on baking sheet coated with cooking spray. Repeat with
reserved dough and filling. To serve, top with confectioners sugar, if
desired.
Cornucopia
Divide dough into 8 equal pieces. Reserve 4 pieces and 1/2 filling for
second cornucopia. Roll one piece to 3 x 10″. Spread about 1/4 cup filling
in 1″ strip down center of dough. Pull up edges and pinch seams and ends to
seal. Place on baking sheet coated with cooking spray. Turn up 4″ of end to
make “J” shape. Roll remaining three pieces of dough to 3 x 20″Spread about
1/4 cup filling in 1″ strip down center of each piece. Pull up edges and
pinch seams and ends to seal. Coil end of one rope on baking sheet above
top of “J” to make end of basket; then wrap over and under “J”. Continue
wrapping remaining ropes around “J” making each turn slightly looser to
enlarge basket. Repeat with reserved dough and filling. To serve, garnish
with dried fruits and nuts, if desired.
From
Yields
6 Servings
Leave a Reply