This delicious date and walnut bread can be shaped either into two large loaves or into small rolls. Perfect with hot soup or toast and enjoy with your favourite cheese.

Method:

• Stir yeast and sugar gradually adding 100ml of the warm water. Leave for 5 minutes.
• Add the flour and salt and beat well. Stir in the dates, walnuts and remaining water and knead until the dough is smooth and elastic.
• Put the dough into an oiled bowl and turn once to oil the surface. Cover with cling film and leave to rise for 2 hours in a warm place.
• Line and grease 2 loaf tins.
• Knock back the dough and divide into 2. Knead and shape into 2 loaves or divide the dough into pieces weighing 55g each for individual rolls.
• Glaze the bread with egg yolk.
• Leave to rise for 30 minutes.
• Heat the oven to 180°C and bake for 30 minutes for the large loaves or 20 minutes for the small rolls.
• Leave to cool on a wire rack.

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