Monika's Black Tea and Date Bread
This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).
+ some to grease a loaf pan
dried, pits removed, chopped finely
1 lemon needed
or brown sugar
or all-purpose flour
minced, save few whole walnuts for topping
1 - Prepare black tea. Simply pour hot water into a mug and put a teabag in. 2 - Blanch a lemon for few seconds, drain, and make a zest using a grater, a zester, or things like that. Chop dates finely. Put lemon zest and dates into a bowl, add baking soda, and pour in hot tea. Stir and set aside for 10 minutes. Photo #2. 3 - Push butter into a separate bowl, add sugar, and mix for about 4 to 5 minutes using an electric whisk. You should have a light and creamy mixture. 4 - Whisk in the eggs, one at a time. Mix to combine. 5 - Add dates with tea. Stir gently using a spatula or a spoon. Add flour, baking powder, and minced walnuts. Stir until combined. Photo #3. 6 - Grease the loaf pan thoroughly with the butter. Sprinkle sides and bottom with bread crumbs. Pour the batter into the prepared pan. Put whole walnuts on the top. Photo #4. 7 - Bake in oven at 180 cup (355 F) for ca. 60 minutes (photo #5, #6). You may bake in a bread machine, then you don’t need extra butter and bread crumbs (photo #7). When ready let it cool, then taste (photo #1, #8).
Moni, thank you for your 6 photos. They are great, so warm and tasty.