It’s been a while since I put some bread on the blog!I’m still making bread almost every week — but at this point, I’m mostly sticking to my favorites (cinnamon raisin, Italian white, tomato basil, and plain whole wheat) so I’m not blogging about them all the time. Believe it or not, I have not bought a single loaf of bread for more than a year at this point! I’ve splurged on store-bought buns and the occasional baguette, but haven’t bought anything that’s in plain loaf form. Feeling proud.
Anyways. The other day I finally got out of my cinnamon-raisin groove and decided to try using dates for a sweet loaf.I made a whole wheat dough and let it rise without any add-ins. Then I rolled out the dough into a rectangle and layered it with chopped pitted dates, chopped walnuts, and cinnamon. Last, I rolled the dough back up into a rectangle, stuck it in my loaf pan, and let it rise for a second time. Here it is after the second rise:And here it is basking in its baked and golden glory.The dates are hiding inside! Should I title this loaf “blind date bread?” This was a fun loaf to try. Since slicing and toasting, I admit that I’ve lost a date or two in the depths of my toaster… but overall, the date/walnut combo held up pretty well. I’ve baked with dates before and watched them completely dissolve into the batter (which is still delicious, just so you know), so I think that adding them during the second rise was crucial to keeping them intact. #datedramaSpeaking of dissolve, that pretty much happened to this loaf. Time to bake a new one. Any other suggestions for sweet loaf add-ins?