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California Prune Bread

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  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)

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

Cook Time: 
40 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3876 Calories from Fat 586

% Daily Value*

Total Fat 67 g102.4%

Saturated Fat 18.3 g91.4%

Trans Fat 6.7 g

Cholesterol 22.6 mg7.5%

Sodium 3995.6 mg166.5%

Total Carbohydrates 721 g240.3%

Dietary Fiber 26.7 g107%

Sugars 111.8 g

Protein 93 g185.5%

Vitamin A 4.6% Vitamin C 0.04%

Calcium 38.2% Iron 208.7%

*Based on a 2000 Calorie diet

California Prune Bread Recipe