| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Unbleached Flour, Sifted |
| 1 | ts | Salt |
| 3/4 | c | Buttermilk or Sour Milk |
| 1 | c | All Bran |
| 2 | Large Eggs, Beaten | |
| 3/4 | c | Firmly Packed. Brown Sugar |
| 1 1/2 | ts | Baking Powder |
| 1/2 | c | Active Sourdough Starter |
| 1 | c | Finely Chopped Pitted Dates |
| 1 | ts | Grated Lemon Peel (ZestOnly) |
| 1/4 | c | Vegetable Oil |
INSTRUCTIONS
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. From the "Complete Sourdough Cookbook" by Don and Myrtle Holm.
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