Prune Bran Bread
|Active dry yeast packet||2 (or 2 cakes compressed)|
|Water||1⁄4 Cup (4 tbs)|
|Buttermilk||2 3⁄4 Cup (44 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Bran||2 Cup (32 tbs), bran|
|Cooking oil||1⁄4 Cup (4 tbs)|
|All purpose flour||5 3⁄4 Cup (92 tbs)|
Sprinkle dry yeast or crumble cake yeast into warm water.
Use very warm water (105°F. to 115°F.) for dry yeast; use lukewarm water (80°F.to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Heat buttermilk to lukewarm.
Stir in dissolved yeast, sugar, salt, baking soda, bran, eggs, and oil.
Beat in 2 cups of the flour.
Add prunes and remaining flour.
Turn out dough on a lightly floured board and knead until smooth and elastic.
Put dough in a greased bowl and let rise until doubled in bulk.
Punch dough down and shape dough into 3 loaves.
Put dough into 3 greased loaf pans (8 1/2 x 4 1/2 inches).
Let rise until doubled in bulk.
Bake in preheated moderate oven (350°F.) for 40 to 50 minutes.
Turn out and cool on a rack.