Date and Honey Loaf

I'm back! Our family and friends who were visiting us have left and the house now feels empty and calm (except for the kids). We miss all the fun we had with people around the house. While my in-laws were staying with us, I didn't have to entertain the kids rather they were getting spoilt with all the attention they got from their grandparents and older cousins. Now I have to keep them entertained all the time.

The date and honey loaf was something I made a while ago and have been meaning to post this recipe. I don't do bread and have very little success when making bread. I think it’s the lack of my skills in using yeast that is the culprit. With yeast I find that the temperature of the water should be right and that is where I think I usually go wrong. However, after a lot of trial and error, I think I'm beginning to have some success with bread. I've learnt that the best way to determine the right temperature for the water is to stick your finger in it and be able to leave your finger in the water for a few seconds comfortably.

Yeast is a living organism and is in the air around us and comes from the fungus family. Yeast needs a supply of energy for its growth and sugar supplies this energy. To learn more about yeast in baking click here to see more in detail.

The bread was delicious. It was soft and springy, lightly sweet with the honey and dates. Lovely with a hot cup of tea or coffee.

Ingredients:

• Butter for greasing
• 9 oz/250 g/1¾ cups strong white bread flour, plus extra for dusting
• 2¾ oz/75 g/½ cup strong brown bread flour
• ½ tsp salt
• ¼ oz/7g envelope active dry yeast
• 7 fl oz/200 ml/scant 1 cup lukewarm water
• 3 tbsp oil
• 3 tbsp honey
• 2¾ oz/ 75 g/1½ cup dried dates. chopped
• 2 tbsp sesame seeds

Method:

Grease a 2 lb/900 g loaf pan with butter. Sift the white and brown flours into a large bowl and stir in the salt and yeast. Pour in the water, oil and honey and mix to form a dough.

Place the dough on a lightly floured counter and knead for 5 minutes or until smooth, then place in a greased bowl. Cover and let rise in a warm place for 1 hour or so or until doubled in size.

Knead in the dates and sesame seeds. Shape the dough and place in the prepared pan. Cover and let stand in a warm place for additional 30 minutes, or until springy to the touch.

Bake the loaf in a preheated oven, 425ºF/220ºC for 30 minutes or until the bottom of the loaf sounds hollow when tapped. Transfer to a wire rack and let cool completely. Serve cut into thick slices.

Recipe adapted from Perfect Baking

This recipe is going to Iamfoodblog for the weekly event of YeastSpotting.

Asparagus, sundried tomato and olive loaf

This picture is going for Click hosted by Jugalbandi

My husband surprised me a few years ago and as I continue to enjoy it.  I often use the recipes in the "in season" section of the magazine.  This month, asparagus is in season and I happen to be a big fan.  

I love it as thoran/side dish, and in salads or just grilled and garnished with olive oil. Asparagus in bread seemed like a fantastic idea.  So I had to try this recipe as soon as I read it.  

The sundried tomatoes give a lovely tangy, chewy texture to the bread.  Although the recipe called to use Gruyere or Beaufort cheese, I didn't use it, just to cut down the calorie in take. The bread came out really well, and before I knew it, only the crumbs were left.  I did feel that the bread would have been even better with the cheese.  But then my waistline would have to pay the price. :-)

This is lovely with a hot cup of tea/coffee.  Enjoy!  

This recipe is also going to Priya's Easy N Tasty Recipes for AFAM - Olives

Ingredients:

• 100ml Olive oil, plus extra for greasing
  
• 250g Asparagus(woody ends removed), each cut into 3 pieces
  
• 200g Self raising flour
  
• 1 tsp thyme leaves
  
• 3 eggs, beaten
  
• 100 ml milk
  
• handful of black pitted olives
  
• 100g sundried tomatoes roughly chopped
  
• 100g Gruyere or Beaufort, grated
  

Method: 

Heat oven to 190C/fan 170C/gas 5/350F. Oil a loaf tin. Cook the asparagus in salted water for 2 minutes, drain then cool quickly under cold running water. Pat dry. 

In a large bowl, mix the flour and thyme with the seasoning. Make a well in the center and add the eggs, milk and oil stirring all the time to draw the flour into the center. Beat for a minute or so to make a smooth batter. 

Reserve few asparagus tips and few olives.  Add the remaining asparagus, tomatoes, olives and two thirds of the cheese to the batter. Pour into the tin, and put the reserved asparagus and olives on top.  Sprinkle with the remaining cheese.  Bake for 35-40 minutes until the cake feels firm to touch and is golden and crusty on top.  Cool for 5 minutes and turn out on a wire rack.

Adapted from BBC GoodFood Magazine