![\"36\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/10\/36.jpg\")
<\/a><\/p>\nCoffee Bread with Dates and Walnuts<\/strong><\/p>\n I love this combination of coffee, dates, and walnuts.<\/p>\n <\/p>\n I don’t eat a lot of “dessert”, like cakes and pies, anymore, but I do like to eat a slice of this bread, toasted, and buttered.<\/p>\n When I’m in a mood for something special, I even smear a big drop of lingonberry jam on top of it! Yum!<\/p>\n Coffee Bread with Dates and Walnuts\u00a0<\/strong>adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day<\/a>” – makes 2 loaves<\/p>\n 1.5 cup strong coffee, warm 1\/2 cup dates, chopped 1. Put warm coffee in a large container. \u30c7\u30fc\u30c4\u3068\u80e1\u6843\u5165\u308a\u30b3\u30fc\u30d2\u30fc\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n \u30b3\u30fc\u30d2\u30fc\u5473\u306b\u4f5c\u3063\u305f\u30cf\u30fc\u30c9\u7cfb\u30d6\u30ec\u30c3\u30c9\u3002<\/p>\n \u305d\u3053\u306b\u3001\u30c7\u30fc\u30c4\u3068\u80e1\u6843\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u3053\u306e\u7d44\u307f\u5408\u308f\u305b\u5b9f\u306f\u304b\u306a\u308a\u597d\u304d\u3002<\/p>\n \u30c8\u30fc\u30b9\u30c8\u3057\u3066\u304b\u308a\u3063\u3068\u3055\u305b\u305f\u306e\u306b\u3001\u30d0\u30bf\u30fc\u3092\u3064\u3051\u3066\u98df\u3079\u308b\u306e\u304c\u6700\u9ad8\u3002<\/p>\n \u305d\u3053\u306b\u3001\u30ea\u30f3\u30b4\u3093\u3079\u308a\u30fc\u30b8\u30e3\u30e0\u3092\u306e\u305b\u308b\u306e\u3082\u826f\u3057\u3002<\/p>\n \u5148\u9031\u672b\u306e\u6563\u6b69\u3001\uff12\u3064\u76ee\u306e\u4f11\u61a9\u5730\u304c\u30b3\u30c1\u30e9\u3002<\/p>\n \u30a2\u30a4\u30eb\u30e9\u30f3\u30c9\u7cfb\u306a\u30b3\u30fc\u30d2\u30fc\u30b7\u30e7\u30c3\u30d7\u3002<\/p>\n \u53e4\u3044\u30ec\u30f3\u30ac\u9020\u308a\u306e\u5efa\u7269\u306b\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n \u5c4b\u5185\u3082\u5265\u304d\u51fa\u3057\u30ec\u30f3\u30ac\u304c\u3044\u3044\u96f0\u56f2\u6c17\u3002<\/p>\n \u30ab\u30a6\u30f3\u30bf\u30fc\u3067\u30b3\u30fc\u30d2\u30fc\u3092\u3044\u305f\u3060\u304d\u307e\u3057\u305f\u3002<\/p>\n \u307e\u305f\u6765\u305f\u3044\u5834\u6240\u3067\u3059\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Coffee Bread with Dates and Walnuts I love this combination of coffee, dates, and walnuts.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,24,28,29],"tags":[],"class_list":["post-37353","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-nuts","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37353"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37353\/revisions"}],"predecessor-version":[{"id":37394,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37353\/revisions\/37394"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon dry yeast
\n1 teaspoon salt
\n3 ~ 3 1\/4 cups all purpose flour<\/p>\n
\n1\/2 cup walnuts, chopped<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form two balls. Roll the dough. Sprinkle dates and walnuts. Roll them in and form balls. Let them rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"