Orange, Nut and Date Bread
- Total Time
- 4 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1package active dry yeast
- 1cup warm water
- ¼cup honey
- 2tablespoons rum
- 4tablespoons unsalted butter, melted and cooled
- 3⅓cups all-purpose flour, plus additional for kneading
- ½cup toasted walnuts, finely chopped
- ½cup toasted pecans, finely chopped
- ½cup toasted hazelnuts, skinned and finely chopped
- 1tablespoon grated orange zest
- 2teaspoons salt
- 1cup chopped, pitted dates
- ½teaspoon ground nutmeg
Nutritional analysis per serving (14 servings)
297 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 6 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, stir the yeast and water together and let stand 5 minutes. Whisk in the honey, rum and butter. In another bowl, combine the flour, nuts, orange zest, salt, dates and nutmeg. Stir half of the flour mixture into the yeast mixture until smooth. Stir in the remaining flour mixture.
- Step 2
Turn the dough out onto a floured surface and knead for about 10 minutes. Place in a buttered bowl, cover with a towel and set aside to rise in a warm place until doubled in bulk, about 2 hours.
- Step 3
Punch the dough down. Butter a baking sheet. Shape the dough into a loaf and place on the baking sheet. Cover with a towel and set aside in a warm place until doubled in bulk, about 1¼ hours.
- Step 4
Preheat the oven to 400 degrees. Bake for 10 minutes. Lower the temperature to 350 degrees. Bake until the bread sounds hollow when tapped on the bottom, about 40 minutes longer. Set on a rack to cool before slicing.
Private Notes
Comments
I used vanilla and apple cider instead of rum, because we dont drink. I am not a good bread baker, but this turned out great!! Molly O'Neill was my first NYtimes cooking recipe almost 40 years ago. I LOVE HER SIMPLICITY. Loved this bread, made it for turkey curry sandwiches (thanksgiving leftovers)
I made this bread on Saturday and it turned out wonderfully. I substituted additional pecans for hazelnuts because I didn't have the hazelnuts. I chopped the dates quite small and, in kneading the dough, most of the date bits broke down into the dough, giving just enough sweetness to the final product. The bread is satisfyingly dense, as is expected with lots of fruit and nuts and goes well with butter or cream cheese or goat cheese. The crust turned out lovely and shiny. A keeper!
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