Holiday date bread

1 loaf

Ingredients

Quantity Ingredient
6½ each To 7 - cups all-purpose flour pkg (8 oz) chopped dates, pitted and finely snipped cup wheat germ cup sugar eggs, at room temperature pkg active dry yeast tsp salt cup milk cup orange juice tsp cinnamon cup water egg white, lightly beaten with 1 Tbsp water cup butter or margarine
Non-stick cooking spray

Directions

SERVINGS

SOURCE: FILE/BREAD1

In a large bowl, mix 2 cups flour, ⅓ cup wheat germ, sugar, yeast and salt. Heat milk, water, butter and ½ cup dates to 125 to 130 degrees. Add to dry ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs and ½ 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 ¼ 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 ¼ filling on dough to within ½" of edges. Lift 8" end and fold over ⅓ of dough; lift other 8" end and fold over opposite ⅓ 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 ½ filling for second cornucopia. Roll one piece to 3 x 10". Spread about ¼ 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 ¼ 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.

Submitted By SALLIE KREBS On 12-04-94

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