Side Pannel
Whole Wheat-Prune Bread
Ingredients List
- 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
Directions
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.
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.
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