Prune Date Bread
|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)|
|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.