* Exported from MasterCook *
Bread, Whole Wheat Date
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups warm water -- (105F to 115F)
2 tablespoons mild-flavored (light) molasses
1 tablespoon dry yeast -- (from 2 envelopes)
1 cup whole wheat flour
1 tablespoon salt -- (about) plus
6 cups unbleached all purpose flour
1/2 cup unbleached all purpose flour
1 1/2 tablespoons corn oil
1 pound pitted dates -- chopped
1 large egg -- beaten to blend with
1 tablespoon water -- (for glaze)
Whisk 2 3/4 cups warm water and molasses in large bowl to blend.
Sprinkle yeast over. Let stand until foamy, about 6 minutes.
Whisk whole wheat flour and salt into yeast mixture. Whisk in 1 cup
unbleached flour. Using flexible rubber spatula, stir in 4 cups
unbleached flour.
Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough.
Turn dough out onto floured work surface. Knead until smooth and only
slightly sticky, adding more flour if very sticky, about 8 minutes.
Coat inside of another large bowl with 1 1/2 tablespoons oil. Add
dough and turn dough to coat with oil. Cover bowl with plastic. Let
dough rise in warm draft-free area until doubled in volume, about 1
hour 15 minutes.
Punch down dough; shape into ball. Cover with plastic and let dough
rise again in warm draft-frec area until doubled in volume, about 1 hour.
Line 2 large baking sheets with parchment paper. Toss dates with 1/2
cup unbleached flour in medium bowl to coat. Scatter dates over
dough. Knead dough in bowl to distribute dates evenly. Divide dough
into 4 equal pieces. Divide each piece into 6 equal pieces about the
size of small lemons. Using floured hands, shape each dough piece
into small ball. Transfer dough balls to prepared baking sheets,
spacing 2 inches apart. Cover with kitchen towels and let rise in
warm draft-free area until almost doubled in volume, about 45 minutes.
Position racks in bottom third and top third of oven and preheat to
400F. Brush tops of rolls with egg glaze. Bake until rolls sound
hollow when tapped on bottom, reversing sheets once, about 20
minutes. Transfer rolls to racks; cool completely. (Date rolls can be
prepared up to 4 days ahead. Wrap in foil and freeze. Thaw rolls in foil.)
Makes 24
Source:
"Bon Appetit, Dec 2002"
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Per Serving (excluding unknown items): 209 Calories; 2g Fat (6.7%
calories from fat); 5g Protein; 45g Carbohydrate; 3g Dietary Fiber;
9mg Cholesterol; 273mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Fat; 0 Other Carbohydrates.