Eggless Dates Bread | Easy & Simple Bread Recipes

I have always dreamed of a scenario where,when the loaf of bread is empty I pull up my socks and bake a batch of my own bread loaf.Yes,I've dreamed of a similar scenario which featured cake before,but I guess I have mastered a bit in that area.After the series of bread we baked for WKtB,I think the confidence levels have upped a bit.

I'd bookmarked this recipe for Dates bread for a while now.Something about the recipe called out to me.At the back of my mind,I am always looking out for recipes which are simple and fuss free and this one fits the bill to the T.

The bread tasted delicious warm,but as it cooled down,the loaf was a bit dense.Nothing that a few pats of butter couldn't save and yes,it tasted great toasted too.The slight sweet bite from the dates and a nutty taste,I am trying this bread again for sure.

Eggless Dates Bread 
Recipe source - Treatntrick;Original recipe here

Ingredients

All purpose flour - 2 cups
Instant yeast - 1 1/2 tsp
Pitted Dates,chopped - 1/2 cup
Butter - 2 tbsp
Brown Sugar - 2 tbsp(I used one tbsp of each white and brown sugar)
Salt - 3/4 tsp
Hot Milk - 1/2 cup

Method

 
Combine dates, butter, brown sugar, salt and hot milk in a  bowl.  Stir to dissolve the sugar.  
Let mixture cool to lukewarm.
{I made the dough in the food processor.} 
Add flour and yeast into the processor bowl and pulse for 3-4 seconds.
 
Mix in the cooled date mixture and knead for 1 minute or so till the dough comes together.
 
Transfer the dough to an oiled bowl and let it rise until doubled,for about 1 1/2 hours.

Punch down the dough and transfer to a greased tray.I made a free-form loaf,you can use a loaf pan if you like.
 
Let it rise for about 45 minutes.Towards the end of raising time,preheat oven to 190C.
Bake for 25 minutes or until the bread is golden brown and sounds hollow when tapped.

Yeastspotted
Transfer to a wire rack and cool completely before slicing.

Tweet