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Receta Mothers Date And Nut Bread
by Global Cookbook

Mothers Date And Nut Bread
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Ingredientes

  • 2 tsp Baking soda
  • 1 c. Boiling water
  • 1 c. Fresh orange juice
  • 24 x Medjool dates (8 ounces), cut up with scissors or possibly sliced
  • 1 c. Toasted minced walnuts
  • 1 c. Dark raisins
  • 3 x Extra-large egg whites
  • 1/2 c. Granulated sugar
  • 1/2 c. Packed brown sugar
  • 2 tsp Pure vanilla extract
  • 2 Tbsp. Canola oil
  • 4 c. Unbleached all-purpose flour

Direcciones

  1. Harriet Roth, Deliciously Healthy Jewish Cooking
  2. Yield: Four 20 Oz Loaves (48 Slices) (1 Slice = 1 Serving)
  3. To standardize the recipe, use four 20-oz lead free cans, but you can be as flexible as you choose. Simply decrease the baking time for smaller cans and increase it for larger ones.
  4. Dissolve the baking soda in the boiling water and pour immediately over the orange juice, dates, nuts, and raisins in a heatproof bowl. Let stand till cold.
  5. Preheat the oven to 350-degrees F. Lightly coat four 20-oz cans with butter-flavored cooking spray.
  6. Beat the egg whites with a whisk till foamy. Add in the sugars and vanilla; beat thoroughly. Add in the oil and blend.
  7. Add in the cooled date mix. Blend
  8. Add in the flour one c. at a time, mixing with a wooden spoon till all the ingredients are moistened.
  9. Fill the prepared cans half full of batter. Bake for 55 to 60 min, depending upon the size of the can.
  10. TO SERVE: Let cold slightly in the cans, loosen with a spatula, and remove to cold on a rack.
  11. TO FREEZE: Wrap the cooled loaves in plastic wrap and then foil. They will keep very successfully for several months in the freezer.