| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | December 19 | 1 | servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 2 | ts | Double-acting baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | Stick unsalted butter; softened (1/2 cup) | |
| 1 | c | Honey |
| 1 1/2 | ts | Vanilla |
| 2 | lg | Eggs |
| 1 1/4 | c | Buttermilk |
| 2 1/2 | c | Chopped dried dates tossed with 1 |
| ; tablespoon all-purpose flour | ||
| 2 | c | Chopped pecans or walnuts |
INSTRUCTIONS
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs, 1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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