Date, almond, and yogurt bread.
Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
Spread almonds on a baking sheet.
Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Per Serving: 470 calories; protein 8.4g; carbohydrates 68.9g; fat 19.2g; cholesterol 80mg; sodium 414.7mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.