Date Pistachio Swirl Bread and the Naming Vacillation !

I am still vacillating as to what I should name this bread.Swirl bread is the first to come to mind but in all fairness date pistachio swirl bread seems more apt. Highly tempted to call this a fruit and nut bread but somehow I feel that the name does not do it justice ..sounds too vague. If you are reading this blog, then you do know my final choice but right now my vacillation continues. How about eggless fruit swirl bread ? Doesn't sound very enthusiastic ! Might just have to ask my daughter to do "eeny meeny miney moe" to choose since I can't make up my mind. That is what she does whenever she is vacillating..we are permitted to copy our kids sometimes.

Enough with the naming choices. Let's talk about the bread. For this one, I really wish there was a way technologically , that you could taste this bread . It is an utter delight and the pistachio and date filling just tastes divine. Had been meaning to make a swirl bread for quite sometime now and when I came across this recipe , simply knew what my next bake would be . The original recipe calls for a date and almond filling but I am currently obsessed with pistachios , so my filling got an abundance of them.Family and neighbors ( few lucky ones who got to sample) loved the taste and it was quickly devoured proving that this is one successful bake which you will get called to bake again and again .

Ingredients
Yields 2 loaves

2 cups all purpose flour
2 tbsp melted butter
1/2 cup evaporated milk
1/4 cup + 2 tbsp water
1 1/2 tsp instant yeast
2 tbsp sugar
1/2 tsp salt
1 cup pitted chopped dates
1/2 cup chopped pistachios

Method -

Take the all purpose flour in a bowl and make a well in the center . To it add the warm water ,sugar and yeast . Make sure the water is not hot. 
Wait a few minutes and you will see bubbles rising to the top . Now add the melted  butter, evaporated milk and salt.
Knead it for a good 10 minutes and then transfer to a greased bowl.

Cover it and keep it a cool dark place till it doubles in size ,almost for an hour.
Take it out of the greased bowl, punch it down , divide the dough into two parts and then roll each into a 8 X 11 inch rectangle.

Spread the filling in each rectangle , leaving space on the sides.
Start rolling the dough into a tight cylinder . Repeat for the other half of the dough.

Transfer both the rolled dough into greased loaf pans or any other baking dish and leave to proof for another 1 hour.
Now, bake them both at 350 degrees F or 180 degrees C for 25-30 minutes.

Cool on a wire rack , cut into slices and enjoy them buttered.


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