Whole Wheat-prune Bread

The devil hates you. He lost you to God and he fiercely wants you back. He wants to see more than anything you fall way from the Lord. He is your “adversary.” He is, 1 Peter 5:8, “a roaring lion, seeking someone to devour.” Yet we are promised we can be victorious when we do things God’s way. And doing things God’s way is laying hold of His resources and being “strong in the Lord and in the strength of His might.” And though Satan will try to convince you this is not the case, let’s always keep in mind that He is the “father or lies” (Jn. 8:44).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Breads	12	Servings

INGREDIENTS

1		Dry yeast
1	T	Sugar
1	c	Warm water, 105 to 115
		degrees
2	c	All-purpose flour
1	c	Whole-wheat flour
1/2	t	Salt
12		Whole pitted prunes, 1/4
		pound
1	t	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.

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 216 Calories From Fat: 47 Total Fat: 5.3g Cholesterol: 55.3mg Sodium: 197.6mg Potassium: 63.7mg Carbohydrates: 37.3g Fiber: <1g Sugar: 1.1g Protein: 4.6g