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Date malt loaf from Crumb: The Baking Book by Ruby Tandoh

  • dates
  • dark brown sugar
  • plain flour
  • black tea
  • malt extract

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Notes about this recipe

  • anya_sf on September 10, 2018

    I don't always like date bread, but tried this based on the positive reviews. I loved it! It was done in 60 minutes and next time I'd check 5 minutes sooner. In a 9x5" pan, the loaf isn't very tall; it might look nicer in an 8x4" pan. Served with salted butter, as instructed - recommended.

  • Lepa on September 01, 2016

    RT really undersells this little gem. I had low expectations going in but WOW, it's delicious. I found that 60 minutes was just right and any longer would have dried the loaf out. I took extra care to cut the dates very fine and I soaked them in the warm malt/butter sauce for a few minutes before stirring in the flour.

  • Breadcrumbs on February 27, 2015

    p. 38 - RT describes this as a squat heavy little loaf that's densely chewy, deeply malted, heavy with fruit with almost a toffee flavour. Yum! Prepared in a loaf tin and calls for 150g malt extract and 150g of dates.

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