How to Make Date Bread | Hawa at Home

This simple quick bread is loaded with tons of juicy Medjool dates, and Hawa Hassan shares their history and prominence in the Middle East and North Africa while she bakes! (Pro tip: Baking soda softens the dates and makes them even sweeter.) Watch Hawa on Spice of Life, premiering on Cooking Channel on Thursday, July 8 at 7|6c! Get the recipe ▶ https://foodtv.com/3hm8ZJt Subscribe to Food Network ▶ http://foodtv.com/YouTube About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Date Bread RECIPE COURTESY OF HAWA HASSAN Level: Easy Total: 55 min Active: 15 min Yield: One 9-by-5-inch loaf Ingredients: 12 Medjool dates, pitted and coarsely chopped 1/2 teaspoon kosher salt 1 teaspoon baking soda 1/2 cup boiling water 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 1 large egg 2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros) 2 cups all-purpose flour Directions: Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools. Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff. Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving). Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #HawaHassan #HawaAtHome #FoodNetwork #DateBread Date Bread | Hawa at Home | Food Network https://youtu.be/mSBj4Ud9F2c