Orange Date Bread

For easiest slicing , bake this a day before.
Any leftover can be toasted and served wit a favorite jam or marmalade.
Makes 1 loaf

1 cup orange juice
1/4 cup plus 1 tablespoon of water
3 Tbsp unsalted butter
3 Tbsp mniced orange peel
2 Tbsp honey
2 tsp salt
2 tsp dry yeast
3 1/2 cups (about) unbleached all purpose flour
1 Tbsp vegetable oil
3/4 cup chopped pitted dates
1 large egg

Combine orange juice , 1/4 c. water, butter , orange peel, honey and salt in heavy small saucepan. Stir over low heat until butter melts. Transfer to large bowl of heavy-duty mixer and let cool to warm (105 F to 115 F).

Stir yeast into orange juice mixture and let stand until foamy, abut 5 minutes.
Using dough hook beat in enough flour, 1/2 cup at a time , to form sticky dough. Transfer to generously floured surface. Knead until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky , about 10 minutes.

Pour 1 tablesppon oil into large bowl. Transfer dough to bowl; turn dough until coated completely . Cover with plastic wrap, then kitchen towel. Let ridse in warm draft-free area until doubleed in volume, 1 1/2 hours.

Punch dough down. Knead on floured surface 3 minutes. return dough to same large bowl, cover with plastic wrap and towel and let rise in warm draft-free area until doubled in volume, about 1 hour.

Butter 9 x 5 x 3-inch loaf pan. Punch down dough. Turn out onto lightly floured work surface and flatten slightly . Scatter dates evenly throughout bread dough.

Form dough into loaf shape and transfer to prepared pan. Cover pan with plastic wrap and kitchen towel. Let rise in warm draft-free area until dough rises to top edge of pan, approximately 40 minutes.

Postition rack in center of oven and preheat to 400F. Shisk egg and remaining 1 Tbsp. water in small bowl to blend. Brush some of egg mixure over dough. Bake bread 20 minutes. REduce oven temperature to 350 F. Bake until bread is golden and sounds hollow when tapped on top , about 25 minutes. Transfer to rack; cool. (Can be made ahead. Wrap tightly in foil; store 1 day at room temperature or wrap tightly in plastic wrap and freeze up to one week;thaw 4 hours at room temperature.)

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Smoked Turkey

Make up to four hours ahead.
8 servings

1/2 pound skinless smoked turkey breast, cut into 1-inch pieces
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tsp Dijon mustar
2 tsp Worcestershire Sauce
2 tsp fresh lemon juice
2/3 cup minced fresh parsley
3 Tbsp chopped fresh chives or green onions

16 thin slices of Orange Date Bread or other firm bread, crusts trimmed

Finaly chop turky in processor. Add 1/2 cup butter, mustard, Worcestershire sauce and lemon juice and process until smooth, scraping down sides of work bowl occasionally. Transfer mixture to medium bowl. Stir in 1/4 cup of minced fresh parsley and chives. Season to taste with salt and pepper.

Spread 8 bread slices with turkey mixture , dividing equally. Top with remianig 8 bread slices. Press lightly to compact. Using serrated knife, cut each sandwich crosswise into thrids. (Sandwiches can be preepared 4 hours a head. Cover tightly and refrigeratet. Let stand 1 hour at room teperature before continuing.)

Place remiaing parsley on plate. Spread long edges of sandwiches with reaminint 1/4 cup of butter . Dip buttered edges into parsley. Arrange sandwiches on platter and serve.