Recipe by mersaydees
Based on a recipe from BH&G’s cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I’ve placed the 1 ½ pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough.
Top Review by sacousar
I have been using a bread machine (many different brands and models) to make all my bread for 19 years, so consider that I do have some experience. I made the 1 1/2 lb. loaf and confess I did not have any gluten, but otherwise followed the recipe. The results were a short, dense loaf - not unexpected, but I was disappointed that there was no taste of prunes in the bread. Using more chopped prunes could be an option that would also produce a more moist and therefore lighter loaf. It was worth trying again, since I like prunes.
- 3⁄4 cup water (1 1/4 cups)
- 1 tablespoon shortening (1 tablespoon)
- 1 1⁄3 cups bread flour (2 cups)
- 1⁄2 cup rye flour (3/4 cup)
- 1⁄3 cup whole wheat flour (1/2 cup)
- 2 tablespoons cornmeal (1/4 cup)
- 1 tablespoon gluten flour (2 tablespoons)
- 2 teaspoons brown sugar (1 tablespoon)
- 1⁄2 teaspoon salt (3/4 teaspoon)
- 1 teaspoon active dry yeast (1 teaspoon)
- 1⁄4 cup pitted prunes, chopped (1/2 cup)