Date Nut Bread Dilemma
I'm looking for some advice about a problem I had making date nut bread. The recipe is one that my mom and her circle of friends made for years. As far as I know they all followed the recipe exactly. But, something's changed. The bread used to be deep, very dark in color and rich. Now it comes out much paler in color and blander in flavor...less "datey" goodness. We used to use the Dromedary brand dates that came in a box. That brand is no longer available at the supermarket here. The only dates available were Dole brand.
Could the change in color and taste be due to the change in the brand of dates? Or could I achieve the deep, dark effect by doubling the amount of the dates available? Are their other kinds of dates available somewhere that would be better than the Dole brand?
Thank you for any tips you have for me!!
vermontpoet
Jul 30, 2007 10:41AM
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It's probably not the dates--although those Dromedary dates were very good. More likely the molasses; make sure you get the darkest molasses you can: depending on where you live, you may be able to find a blackstrap or one labeled "full flavor" or "robust." Also, add a little strong, black coffee for some of the liquid. And finally, my best secret: wrap it and let it sit for a day or so before slicing. It will settle (and darken) and get that gooey top like from the old Thomas's brand.
www.littlecomptonmornings.blogspot.com
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Thank you!! I'll give your suggestions a try!!
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Hi: I have been looking for a recipe for date nut bread similar to The Thomas's brand and none seem to compare. I can't find a recipe using molasses, would you have one you could post? Thanks.
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