Date And Nut Bread
|Compressed yeast cake||1 Ounce|
|Pineapple juice||1 3⁄4 Cup (28 tbs), lukewarm|
|Molasses||1⁄2 Cup (8 tbs)|
|Wholewheat||4 Cup (64 tbs)|
|Flour||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs), sifted|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Melted shortening||3 Tablespoon|
|Chopped dates||2 Cup (32 tbs) (chopped coarsely)|
|Chopped nuts||2 Cup (32 tbs)|
Soften yeast in lukewarm water, add pine- apple juice, shortening, molasses and salt; add wholewheat flour and enough white flour to make a stiff dough.
Brush surface very lightly with melted shortening, cover and let rise in a warm place for about 2 hours.
Turn out onto a lightly floured board, dredge dates with flour, combine with nuts and knead into dough.
Knead for 10 minutes, or until smooth and satiny.
Divide into 2 equal parts and mould into balls.
Let rest, closely covered, for 10 minutes.
Shape into loaves.
Place in two greased loaf pans (91/2" x51/2"), brush tops with melted shortening, cover and let rise for 1 hour.
Bake in a moderate oven for 45 — 55 minutes.