Recipes > Date-Pecan Bread Find A Store Date-Pecan Bread An enriched bread that is soft and slightly sweet. The caramel-like taste of dates enhances the toasted pecans in every bite of this delicious loaf. Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 0 Reviews Ingredients3 1/2 cups (445g) bread flour, plus more for dusting2 tablespoons (24g) granulated sugar1 (0.25-ounce) package (7g) or 2 ¼ teaspoons Platinum Yeast1 1/2 teaspoons (4.5g) kosher salt (see note)1 cup (240g) warm whole milk (120°F/49°C to 130°F/54°C)1 large (50g) egg, room temperature3 tablespoons (42g) unsalted butter, melted2 tablespoons (42g) honey1 cup (156g) whole, pitted dates, chopped3/4 cup (85g) finely chopped toasted pecans1 large (30g) egg white, lightly beaten (for egg wash) InstructionsIn the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, sugar, yeast, and salt at low speed until combined. Add warm milk; beat until a dough ball forms. Add egg, melted butter, and honey; beat until well combined.Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 12 to 15 minutes. Add dates and pecans; beat until well combined.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.Turn out dough onto a lightly floured surface. Gently pat dough into a 12×9-inch rectangle. Starting with one short side, roll up dough into a log, pressing seam to seal. Place log, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.Preheat oven to 350°F (180°C).Brush egg white onto dough.Bake until top is golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 45 to 50 minutes, loosely covering with foil after 25 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
