Recipe by Annacia
When you want something a bit special for a holiday or Sunday morning give this delicious bread a try. Don't let the list of ingredients scare you, it's really not difficult and gives a real sense of satisfaction when they come out of the oven. Prep time includes rising time
Top Review by averybird
A very pretty loaf of bread that tastes delicious too. I cut the recipe in half to make a single loaf as did pammyowl, and on her advice used two small eggs. I was a little confused on the amount of prunes to use because my 1/2 cup of prunes only weighed 2.3 ounces and not 4 ounces that the recipe indicated it should be. I went ahead and increased the amount to 4 ounces to make the bread. I would probably double the cardamom next time for a stronger hint of spice (although my cardamom bottle is a few years old, might that make a difference?) Overall I really enjoyed making this bread with its lovely deep purple swirl. Thanks, Annacia [Made for I Recommend]
- 1 cup lightly packed pitted dried plum (prunes-about 8 ounces)
- 3⁄4 cup water
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1⁄3 cup sugar
- 3⁄4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
- 3 -3 1⁄2 cups all-purpose flour
- 1 (3/4 ounce) package active dry yeast
- 1 teaspoon ground cardamom
- 1 cup milk
- 1⁄2 cup butter
- 2 cups whole wheat flour
- 1 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 tablespoon butter, melted
Directions See How It's Made
- For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
- Simmer, covered, 40 minutes. remove from heat; stir in honey.
- Cool, place in a food processor bowl and process until smooth.
- Cover and set aside.
- In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
- Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
- Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
- Beat on high speed 3 minutes.
- Stir in whole wheat flour and as much remaining all-purpose flour as you can.
- On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, cover; let rise until double (about 1 hour).
- Turn out onto a floured surface, divide in half.
- Cover; let rest 10 minutes.
- Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
- Sprinkle with nuts and cinnamon.
- Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
- Cover; let rise until nearly double (30 to 45 minutes).
- Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
- Remove from pans, brush with melted butter.
- Cool., serve with remaining plum butter.
- Makes 2 loaves (32 servings).
- Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.