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Date and Coconut Bread
A semi-sweet homemade bread that makes the very best toast and also goes well with soup.
Ingredients
- 130 grams strong white flour
- 130 grams wholemeal flour
- 1 1/2 teaspoon fast action yeast
- 4 tablespoon chopped dates
- 4 tablespoon dessicated coconut
- 1 egg
- 3 tablespoon water
- 65 millilitres milk
- 1 tablespoon butter
- 2 tablespoon honey
- 1 teaspoon ground allspice
- 1 teaspoon salt.
Instructions
- if you are using a breadmaker with a fruit and nut dispenser put the dates and coconut in the dispenser (see notes)
- If you are making your bread without a bread machine, then here are the instructions:
- Mix all ingredients, apart from the dates and coconut, in a large bowl. Make sure the yeast does not come into direct contact with the salt when you first add them to the bowl.
- Knead well until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
- Add the dates and coconut to the dough and knead again for 5 minutes until they are mixed through the dough.
- Either shape and place into a 450g (1 lb) tin or form into a round and place on a baking tray, leave to prove for an hour in a warm place.
- Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.
Notes
I made my loaf in the bread maker using the programme for fruit bread. This meant simply adding all the ingredients except the dates and coconut and using the fruit and nut dispenser to automatically add them in later.