Cinnamon Date Bread
Date Lady
4 hours 30 minutes
60 minutes
breakfast
Some weekends call for homemade bread and a kitchen that smells like cinnamon. This soft loaf has a buttery swirl of chopped dates and cinnamon, with our date syrup adding a little extra sweetness. Save yourself a thick slice with butter before everyone else discovers it’s ready.
Ingredients
Dough
- 1 cup warm water
- ¼ cup warm whole milk
- 2 ¼ tsp instant yeast, (1 standard packet)
- 2 TB date syrup
- ¼ cup butter, softened
- 1 ½ tsp salt
- 1 tsp cinnamon
- 3 ⅓ cups bread flour
Filling
- 1 cup chopped dates
- 2 TB cinnamon
- ½ cup date syrup
- ¼ cup butter, melted
Directions
Prepare the dough: Whisk the warm water, warm milk, yeast, and date syrup together in the bowl of your stand mixer fitted with a dough hook attachment. Let sit for 5-10 minutes until it becomes frothy. Mix in the butter, salt, and cinnamon. Slowly incorporate the flour and knead for 5-8 minutes, until smooth and elastic.
First Rise: In a lightly greased bowl, cover and rise for 1-2 hours or until doubled in size.
Roll out the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches.
Add the filling: In a small bowl, mix together the remaining butter, chopped dates, and cinnamon. Spread the mixture evenly across the dough rectangle.
Shape the bread: Roll it up into an 8 inch log and place into a loaf pan.
Second Rise: Cover shaped loaf. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour. Adjust oven rack to a lower position and preheat oven to 350°F (177°C).
Bake the bread: Bake for 60-70 minutes or until golden brown on top. If browning too quickly, tent with foil. Loaf will read at 195–200°F (90–93°C) when fully baked.
Serve: Enjoy! Cool fully before slicing. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.
