Date And Walnut Bread

• A1/2 cup vegetable shortening
• 1 A1/2 cups boiling water
• 1 A1/2 cups coarsely chopped dates
• 4 eggs, beaten
• 1 A1/2 teaspoons vanilla extra
• 2 cups sugar
• 3 cups unbleached all-purpose flour
• 3 teaspoons baking soda
• A1/2 teaspoon salt
• 2 cups chopped walnuts (Omit for a nut-free recipe)

1. Combine the vegetable shortening, water, and dates in a large bowl. Let cool for about 30 minutes.
2. Preheat the oven to 325 degrees. Generously grease two 9 x 5 inch loaf pans.
3. Add the eggs, vanilla, and sugar to the date mixture. Stir in the flour, baking soda, salt, mixing just enough to moisten.
4. Spoon the mixture into the pans. Let it settle for about 10 minutes before baking. Bake for about 10 minutes. Remove from the pans and finish cooling.
5. Note: These loaves are much better served 24 hours later. so after they have cooled, Brother Melias suggests that you wrap them in aluminum foil and put them in the refrigerator. If you wrap them in both foil and plastic wrap, they can easily keep in the refrigerator for a good week.

vegetable shortening, boiling water, dates, eggs, vanilla extra, sugar, flour, baking soda, salt, walnuts

Taken from www.epicurious.com/recipes/member/views/date-and-walnut-bread-58395318 (may not work)