Ingredients

Group 1
Ingredient
KG
Water
0.850
Dates
0.450
Walnuts
0.225
NZB SOYABEAN OIL
0.325
BAKELS COUNTRY LOAF MIX
1.500
Total Weight: 3.350
Group 2
Ingredient
KG
Eggs 6
0.325
Total Weight: 0.325

Method

Place Group 1 in a saucepan and bring to the boil for 2 minutes. Let cool then place in mixing bowl fitted with a paddle. Add Group 2 in recipe order. Blend in on first speed for 1 minute. Scrape down then mix on slow speed for 2 minutes. Prepare suitable sized loaf tin by lightly greasing with TINGLIDE or TINGLIDE SPRAY. Deposit batter into tin. Bake at 175¡C (350¡F) for approximately 45 minutes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Water
0.850
Dates
0.450
Walnuts
0.225
NZB SOYABEAN OIL
0.325
BAKELS COUNTRY LOAF MIX
1.500
Total Weight: 3.350
Group 2
Ingredient
KG
Eggs 6
0.325
Total Weight: 0.325

Method

Place Group 1 in a saucepan and bring to the boil for 2 minutes. Let cool then place in mixing bowl fitted with a paddle. Add Group 2 in recipe order. Blend in on first speed for 1 minute. Scrape down then mix on slow speed for 2 minutes. Prepare suitable sized loaf tin by lightly greasing with TINGLIDE or TINGLIDE SPRAY. Deposit batter into tin. Bake at 175¡C (350¡F) for approximately 45 minutes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.