Date Bread

"This bread is easy to make. Because the dates soak overnight, the bread should

be started the day before serving. I also like the fact that the recipe makes two substantial loaves

-one to keep and one to give to a friend." CL Reader

2 cups chopped pitted dates
2 cups boiling water
2 teaspoons baking soda
Cooking spray
4 teaspoons all-purpose flour
1 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Combine the first 3 ingredients in a large bowl; cover date mixture, and let stand 24 hours. Preheat oven to 325°. Coat 2 (8 x 4-inch) loaf pans with cooking spray, and dust each pan with 2 teaspoons flour. Add the sugar, butter, vanilla, and egg to date mixture. Lightly spoon 2 1/4 cups flour into dry measuring cups, and level with a knife. Add flour and salt to date mixture, stirring just until blended. Divide the batter evenly between prepared pans. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the loaves 10 minutes in pans on a wire rack. Remove loaves from pans, and cool completely on wire rack. Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

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