Date Nut Bread                                  D.Breads and Sweet Doughs No.003
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|Yield:  100 Portions                                    Each Portion: 2 Slices|
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|Pan Size: 16 by 4 1/2 by 4 1/8 Loaf Pan                    Temp.: 300 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Dates               |  6LB     | 1.00 Gal | 1. Combine dates, baking soda and |
|Baking Soda, Bags   |       3OZ| 6.00 Tbsp|    boiling water. Let stand 20    |
|Boiling Water       |  6LB  8OZ| 3.25 Qrt |    minutes; set aside for Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Margarine           |      12OZ| 1.50 Cup | 2. Place butter or margarine and  |
|Sugar, Extra Fine Gr|  7LB     | 1.00 Gal |    sugar in mixer bowl; cream at  |
|anulated            |          |          |    medium speed until light and   |
|                    |          |          |    fluffly.                       |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, |  1LB  8OZ| 3.00 Cup | 3. Add eggs and vanilla; blend    |
|Fresh               |          |          |    well at low speed.             |
|Vanilla Extract     |       2OZ| 0.25 Cup |                                   |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  |  8LB     | 2.00 Gal | 4. Sift together flour and salt.  |
|Salt                |       1OZ| 1.67 Tbsp| 5. Add date mixture and dry       |
|                    |          |          |    ingredients alternately to     |
|                    |          |          |    mixture. Blend well after each |
|                    |          |          |    addition.                      |
|--------------------|----------|----------|-----------------------------------|
|Nuts, Unsalted      |  2LB     | 2.00 Qrt | 6. Add nuts; mix well.            |
|                    |          |          | 7. Pour 1 1/2 qt (about 3 lbs 12  |
|                    |          |          |    oz) batter into each well-     |
|                    |          |          |    greased pan.                   |
|                    |          |          | 8. Bake 90 minutes or until well  |
|                    |          |          |    done.                          |
|                    |          |          | 9. Cool thoroughly; wrap in waxed |
|                    |          |          |    paper and store overnight      |
|                    |          |          |    before slicing.                |
|                    |          |          |10. Cut 25 slices (about 1/2 inch  |
|                    |          |          |    thick) per loaf.               |
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