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Prune Date Bread

Wylie.Dufresne's picture
  Dry yeast 3 Tablespoon (1 Package)
  Warm water 1 Cup (16 tbs) (105°-110°)
  All purpose flour 2 Cup (32 tbs), unsifted
  Yellow cornmeal 1 Cup (16 tbs)
  Blue cornmeal 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Mixed bean sprouts 1⁄4 Cup (4 tbs)
  Pitted prunes 12 , diced into 1/4 inch pieces
  Pitted dates 12 , diced into 1/4 inch pieces
  White grape syrup 1⁄4 Cup (4 tbs)
  Vegetable oil cooking spray 1 Tablespoon

Add the yeast to the warm water, stir gently until the yeast dissolves, and set aside.
Place the flour, yellow and blue cornmeal, and salt in the bowl of a food mixer equipped with a dough hook, and mix with a rubber spatula until well combined.
Add the bean sprouts, prunes, and dates, and mix with the spatula.
Add the White Grape Syrup and mix at low speed until ingredients are blended and reach the crumbly stage.
Add the yeast mixture and mix at medium speed for 15 minutes.
Place the dough on a lightly floured surface and separate it into 4 pieces.
Knead each piece 6 to 8 times.
Spray 4 loaf pans (5 3/4 X 3 X 2 1/4 inches) with vegetable-oil spray.
Roll each piece of dough into a cylinder, stretch cylinders to the size of the pans, place in the pans, and lightly spray the tops.
Let rise in a warm place (approximately 80°) for about 1 hour or until doubled in bulk.
Preheat the oven to 300°.
Bake until done, about 40 minutes, and remove from the pans to cool, preferably on a wire rack, before slicing.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3839 Calories from Fat 274

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1642.5 mg68.4%

Total Carbohydrates 825 g275.1%

Dietary Fiber 83.2 g332.8%

Sugars 215.9 g

Protein 85 g169.8%

Vitamin A 118.9% Vitamin C 37.7%

Calcium 36% Iron 189.8%

*Based on a 2000 Calorie diet

Prune Date Bread Recipe