| 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.
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”