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California Prune Bread

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<p><a href="https://www.flickr.com/photos/treehouse1977/6274216810/">California Prune Bread</a></p>
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Liquid 3⁄4 Cup (12 tbs) (From Cooking Prunes)
  Salt 2 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Sifted all purpose flour 6 1⁄4 Cup (100 tbs)
  Chopped cooked prunes 1 Cup (16 tbs)
Directions

Soften yeast in warm water.
Combine milk, prune liquid, salt, sugar, and shortening; cool till lukewarm.
Add 2 cups flour; beat until smooth and elastic.
Add softened yeast and prunes; mix.
Add remaining flour or enough to make soft dough.
Turn out on a lightly floured surface; knead till smooth, about 10 minutes.
Shape in a ball; place in a greased bowl, turning once to grease surface.
Cover; let rise till double, 2 hours.
Turn out and divide dough in half; let rest 10 minutes.
Shape into 2 loaves.
Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till double, 50 to 55 minutes.
Bake in moderate oven (375°) about 40 to 45 minutes.
Turn out of pans while hot.
Brush sides and top with butter.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Cook Time: 
40 Minutes

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