Name: Date fig and walnut loaf
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Date, fig and walnut loaf; 2 teaspoon dried yeast; 2 teaspoon caster (superfine) sugar; 2 tablespoon warm water; 2/3 cup (160ml) warm milk; 1 cup (150g) plain (all-purpose) flour; 1 egg, beaten lightly; 2 teaspoon finely grated orange rind; 2 cup (300g) plain (all-purpose) flour, extra; 1/2 teaspoon ground cinnamon; 1/4 cup (55g) firmly packed light brown sugar; 100 gram (3 ounces) butter, softened; 1/4 cup (50g) finely chopped dried figs; 1/4 cup (40g) finely chopped seeded dried dates; 1/4 cup (35g) raisins; 1/4 cup (25g) coarsely chopped walnuts; 1 egg yolk; 1 tablespoon caster (superfine) sugar, extra; 1/2 teaspoon ground cinnamon, extra

Date fig and walnut loaf

The time and effort of proving and kneading your own dough brings with it a certain sense of achievement. The first bite of this tasty date fig and walnut loaf can only add to the contentment that comes with a job well done.

Ingredients

Date, fig and walnut loaf

2 teaspoon dried yeast

2 teaspoon caster (superfine) sugar

2 tablespoon warm water

2/3 cup (160ml) warm milk

1 cup (150g) plain (all-purpose) flour

1 egg, beaten lightly

2 teaspoon finely grated orange rind

2 cup (300g) plain (all-purpose) flour, extra

1/2 teaspoon ground cinnamon

1/4 cup (55g) firmly packed light brown sugar

100 gram (3 ounces) butter, softened

1/4 cup (50g) finely chopped dried figs

1/4 cup (40g) finely chopped seeded dried dates

1/4 cup (35g) raisins

1/4 cup (25g) coarsely chopped walnuts

1 egg yolk

1 tablespoon caster (superfine) sugar, extra

1/2 teaspoon ground cinnamon, extra

Method

Date, fig and walnut loaf

1.Combine yeast, caster sugar, the water and milk in large bowl; whisk until yeast dissolves. Whisk in sifted flour. Cover; stand in warm place about 30 minutes or until mixture is frothy.

2.Stir egg, rind, sifted extra flour, cinnamon and brown sugar into yeast mixture. Stir in butter, fruit and nuts; mix to a soft dough.

3.Knead dough on floured surface until smooth. Place dough in large oiled bowl; cover, stand in warm place about 1½ hours or until dough has doubled in size.

4.Preheat oven to 200°C/400°F. Grease 14cm x 21cm (5½-inch x 8½-inch) loaf pan; line base with baking paper.

5.Using fist, punch dough to expel air. Turn dough onto floured surface, knead until smooth; place into pan. Cover loosely with greased plastic wrap; stand in warm place about 30 minutes or until risen.

6.Remove plastic wrap. Brush dough with egg yolk, sprinkle evenly with combined extra sugar and extra cinnamon.

7.Bake loaf 10 minutes. Reduce oven to 180°C/350°F; bake further 30 minutes. Turn onto wire rack to cool.

Be careful to measure all the ingredients exactly, especially the cinnamon which can hinder the action of the yeast in making the bread rise.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Date, fig and walnut loaf

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