Scarlett WDate Loaf
June 21st 2007 12:00
Date Loaf
About Bread
Bread is a popular food in Western and most other societies, although East Asian societies typically prefer rice or noodles. It is often made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Owing to its high levels of gluten (which give the dough sponginess and elasticity), common wheat (also known as bread wheat) is the most common grain used for the preparation of bread, but bread is also made from the flour of other wheat species (including durum, spelt and emmer), rye, barley, maize (or corn), and oats, usually, but not always, in combination with wheat flour. Although common wheat is best suited for making highly-risen white bread, other wheat species are capable of giving a good crumb. Spelt bread (Dinkelbrot) continues to be widely consumed in Germany, and emmer bread was a staple food in ancient Egypt.
Types of bread
Fresh bread is prized for its taste and texture, and retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale.
The inner of soft part of bread is referred to as the crumb (not to be confused with small bits called “crumbs"). The outer hard part of bread is called the crust. The latter is in common usage, however “crumb” is used mainly by professionals.
INGREDIENTS
Makes 1 X 1 kg / 2 lb loaf (15 slices per loaf)
250 gm dates, chopped
175 ml cold tea
250 gm wholewheat flour
4 teaspoons baking powder
1 teaspoon ground mixed spice
175 gm soft brown sugar
1 egg, lightly beaten
1 teaspoon demerara sugar
1. Preheat the oven to 180 degrees Celsius. Lightly greased a 1 kg / 2 lb loaf tin
2. Put the dates in a bowl, pour over the tea and leave to soak for 2 hours.
3. Add the remaining ingredients, except the demerara sugar, and mix thoroughly.
4. Turn into the lined and greased loaf tin.
5. Sprinkle with the demerara sugar.
6. Bake for 1-1½ hours.
7. Leave in the tin for 5 minutes, then turn on to a wire rack to cool.
8. To serve, sliced and spread with low-fat spread, if liked.
**From “Complete Low Fat Cooking” and “Wikipedia, the free encyclopedia”**
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Comment by Hashim I. Filali