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Sunday, July 1, 2012

Dates loaf using Jamie Oliver's pizza dough



I am trying to my fridge from leftovers.  I have some dough in the freezer using Jamie Oliver's pizza dough recipe and some leftover dates which I used for making scones.  Hmm....  I am thinking, why not use the dates as a filling for a loaf of bread using the dough? I add a couple of spoonfuls of water to soak the  dates and mix some butter into it to make a paste.  Next, I add some chopped macadamia nuts (also leftover from previous bake).  The bread turn out fantastic! See for yourself!



Fluffy and soft, I love the dates filings which provide sweetness to the loaf and the macadamia nuts give a nice crunch to it, so yummy!

I adapted Jamie Oliver's recipe to make a half the amount.  Here's a record of my version:-

The dough:
500g strong white bread flour
1 level tablespoon fine sea salt
1 x 7g sachets of dried yeast
1/2 tablespoon golden caster sugar
2 tablespoons extra virgin olive oil
325ml lukewarm water

The filling:
100g dates soaked in 2 tablespoons of water until soft and then add
30 g of softened butter and mix until a paste is achieved. Set aside for later use
50g of macadamia nuts, chopped (or any nuts of choice) ~ remember to reserve some for the top of the loaf
Brown sugar for sprinkling on the loaf before baking

Put the flour into a stand mixer with the yeast, sugar and water and mix on low till combined.  Add olive oil and continue mixing for about 10 minutes on medium speed until the dough is smooth and pulls away from the side of the mixer bowl.

Gather the dough together and oil the mixer bowl.  Replace the dough into the bowl and cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

When risen place the dough to a flour-dusted surface and knead it around a bit to de-gas the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 4 portions and shape them into pizza pan.I used one portion and kept the remaining 3 portions in the freezer. The dough I am using for this loaf is a week old!

Now remove the dough from the freezer and bring it back to room temperature before proceeding to the next step.  Roll out and spread 1/3 of date paste and sprinkle on some nuts. Roll up the dough like you would with a swissroll and repeat with the other 2 portions. Try to make all three about the same length and then carefully braid them.

Put the braid into a loaf pan, brush on some milk and sprinkle the reserved macadamia nuts evenly on the top of the loaf.  Leave to proof for another 1 hour before baking for 40 minutes on 200deg C oven temperature.  Remember to cover the top of the bread with an aluminum foil if the top gets too brown too fast.

Once done, remove immediate from pan and cool on the rack before serving! Enjoy with a cup of your favorite drink!:D


Roll each portion out, spread date paste and macadamia nuts before rolling it up and braid the 3 rolls together. The dough was pretty easy to handle, just need to lightly flour the worktop and your hands to prevent it from sticking.
 Put the braided dough into the pan
Brush some milk on the loaf and sprinkle some nuts and brown sugar on the top before leaving it to proof


Slice a piece...or two and enjoy with your favorite beverage:)
Want some? Then bake a loaf soon!

This post is linked to the blog hop event, Cook like a Star, organised by Zoe, Bake for Happy Kids

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