Skip to main content
logo
Food Advertising by

Green tea and Date Loaf



This is the first time I'm making bread with shortening instead of butter or margarine.  The combination of green tea and dates is also my maiden attempt.  I was keeping my fingers crossed that I'll be rewarded with some fluffy bread which will go well with the nutty and sweet topping ..... and thankfully I wasn't disappointed.  The bread was fluffy and soft, the green colour was satisfactory and the sweet aroma of freshly baked bread which wafted from the kitchen was overwhelming....inhale!














Want a bite?  If I were to make this again in the future, I'll add  another half teaspoon of green tea powder to give it more flavour.   The good thing about this loaf is you needn't have to slice up the bread, just pinch it off and enjoy with a nice pot of hot tea!

Recipe for Green tea and Date Loaf

Ingredients
(A)  200 gm high protein flour
       1.1/3  tsp dried yeast
       30 gm sugar
       1/4  tsp salt
       1  Tbsp milk powder

(B)  20 gm egg
       40 ml milk
       60 ml water  (or slightly more)
       1  tsp green tea powder

(C)  14 gm shortening

(D)  80 gm dates, seeded, chopped

(E)  1 egg lightly beaten - egg glaze

Topping
20 gm walnuts, chopped coarsely
Brown sugar to sprinkle

Method
  1. Mix (A) with dough hook, blend well.
  2. Add in (B) to (A) and knead to form a dough
  3. Add in (C) to the above and knead to form a soft, smooth dough.
  4. Add in (D) and mix till well blended and not sticky.  Cover with a damp cloth and let to rise in a warm place for 50 to 60 mins. or till double in size.  (Press the dough and if the imprint of the finger stays, then the dough is ready for shaping).
  5. Knock out some air in the dough, knead for a while and divide the dough into 20 equal pieces.
  6. Roll each piece of dough into a ball, place 2 rows of 5 balls of dough in a lightly greased 9 x 5 x 3 inch loaf pan.
  7. Place another 5 rolls of balls on top.
  8. Cover with a damp cloth and let rise for 45 mins.
  9. Apply egg glaze
  10. Sprinkle on the chopped walnuts and brown sugar.
  11. Bake in a preheated oven @ 180 deg. C for 20 to 25 mins.or till golden brown.
  12. Let rest in pan for 5 min. before unmoulding and cooling it completely on a wire rack.





I'm submitting this post to Saint-Patrick Challenge
on Very Good Recipes

and also to  'Yeastspotting'

Comments

  1. Yummy! I love the pull and eat part, easy! Nice pastel green too!:D

    ReplyDelete
  2. nice to have it over a cup of tea or coffee!

    ReplyDelete
  3. Cheah, Of course I want a bite! I love the walnuts topping and the green tea flavour inside the bread. Looks so lovely :)

    ReplyDelete
    Replies
    1. You're most welcome, Ann. Yes, the walnut topping is yummy, especially freshly baked!

      Delete
  4. Whoa, what a nice flavour of bread. I love green and this just tempted me.
    Have a lovely day.
    Kristy

    ReplyDelete
    Replies
    1. I like the colour too, nice, add more green tea powder for more flavour.

      Delete
  5. that's a very nice natural green. I've tried shortening too with bread and the results are very good too and the walnut topping sounds delicious too!

    ReplyDelete
    Replies
    1. Thank you Lena. Will try other recipes with shortening too.

      Delete
  6. Wow, your bread looks soft and lovely!

    ReplyDelete
  7. It would be great if I can have this for my breakfast, haha!

    ReplyDelete
  8. Interesting way of presenting the bread. I'm sure my kids will love the way of 'pull and eat'! Thanks for sharing.

    ReplyDelete
    Replies
    1. Yes, just pinch which part has more nuts on top!

      Delete
  9. I not only want a bite but the whole loaf. Looks very soft and good if only I could have this for breakfast tomorrow?

    ReplyDelete
  10. I want a whole loaf! Looks terrific!

    ReplyDelete
  11. That is one gorgeous looking loaf, yum!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate Chip Walnut Cookies ~ 巧克力核桃奇曲

Delight your family and friends with these easy chocolate chip cookies with butter and walnuts.  These cookies are fairly big, thick, crunchy and not very sweet as I've cut down on the amount of sugar.  These are always a hit amongst adults and children alike.




Chocolate Chip Walnut Cookies ~  巧克力核桃奇曲
Ingredients
170 gm unsalted butter90 gm dark brown sugar  ( I used Rapadura sugar)50 gm caster sugar1 large egg2 tsp  vanilla250 gm plain flour2 tsp cornflour1 tsp bicarbonate soda1/2 tsp salt150 gm choc-chips30 gm walnuts, coarsely choppedMethod Sift plain flour, bicarbonate of soda and salt, mix in cornflour set aside.Using a handheld whisk, beat butter and sugar till smooth and creamy.Add in the egg, mix well.Lightly whisk in the flours, mix till well combined.On low speed, add in choc-chips and walnuts, or you can opt to mix in by hand with a spatula.Wrap dough in clingwrap, chill in the fridge for a few hours or up to 2 days.  I chilled mine, overnight.  (Chlling is a must as this c…