Laurel's Golden Date Bread
I tried this bread Thursday, having been inspired by Khalid's beautiful results with this bread. Mine was a straight dough, using whole pitted Dates, reduced to a slurry by simmering. I will, on my next try, reduce by half, the date's weight, as Khalid did in his 2nd take, for the same reason, a bit too sweet. Nice, easily worked dough, the extra fiber might have helped with the dough quality, as it came together very smoothly. I used my kitchen aid mixer on speeds one and two, with several rests, (one 15 min.long) to reposition the hook for a better purchase. The dough hardly required the small amt. of hand kneading. Two stretch and folds 30 min. apart durring the first rise. It took longer than an hour to bake at 325 degrees F. perhaps too many spritzes with my sprayer durring final proof and pre loading. Ray