| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Breads | 12 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1 | tb | Sugar |
| 1 | c | Warm water, 105 to 115 degrees |
| 2 | c | All-purpose flour |
| 1 | c | Whole-wheat flour |
| 1/2 | ts | Salt |
| 12 | Whole pitted prunes, (1/4 pound) | |
| 1 | ts | All-purpose flour |
| Vegetable cooking spray |
INSTRUCTIONS
Dissolve the dry yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand for 5 minutes. Place 2 cups all-purpose flour and next 2 ingredients in food processor, and process 30 seconds or until well blended. With processor on, slowly pour yeast mixture through food chute; process until dough forms a ball, leaving sides of bowl. Process an additional 30 seconds. With processor on, drop prunes through food chute; process 20 seconds or until prunes are chopped. Sprinkle 1 teaspoon flour into a large zip-top heavy-duty plastic bag. Turn dough out into bag. Squeeze air from bag; seal bag, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk. Turn dough out of bag onto a floured surface. Punch dough down; with floured hands, knead 5 or 6 times. Shape dough into a round loaf. Place loaf on a large baking sheet coated with cooking spray. Cover loaf with plastic wrap coated with cooking spray, and let rise 30 minutes or until doubled in bulk. Bake at 375 degrees for 28 minutes or until loaf sounds hollow when tapped, and let cool on a wire rack. Yield: 12 servings. Per serving: 135 Calories; 0g Fat (3% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 91mg Sodium NOTES : This hearty bread uses an interesting technique: The dough is made in the food processor, and it rises in a plastic bag. Recipe by: Cooking Light, March 1995, page 174 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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