Easy Prune Bread
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Dry granular yeast/1 cake compressed yeast||1 (1 Package)|
|Milk||1 3⁄4 Cup (28 tbs), scalded|
|All purpose flour||6 1⁄2 Cup (104 tbs), sifted|
|Melted shortening||3 Tablespoon|
|Chopped cooked prunes||1 Cup (16 tbs)|
Stir 1 teaspoon of the sugar into the lukewarm water.
Add yeast and let stand 10 minutes.
Stir to blend well.
Add remaining sugar and salt to the hot milk.
Cool to lukewarm.
Combine yeast and milk mixtures and stir well.
Add 2 1/2 cups of the flour and beat well.
Add the cooled shortening .and the egg and beat vigorously.
Add the prunes and all but 1/4 cup of the remaining flour and mix thoroughly.
Sprinkle board with remaining flour, turn dough onto board.
Cover dough with bowl, let rest 10 min., then knead quickly and lightly for 10 minutes.
Divide dough in two equal portions.
Round, up each portion, cover with a bowl and let rest for 10 minutes.
Shape into loaves.
Place in greased bread pans 8 1/4" x 4 1/2" x 2 3/4".
Cover and let rise in a warm place (86° F.) until double in bulk (about 1 1/4 hours).
Bake in a moderate oven (375° F.) for 50 minutes.
Remove from pan to rack; cool uncovered and away from drafts.
Makes 2 loaves.