Pecan And Prune Bread
- 10 ounces strong white bread flour
- 10 ounces wholemeal flour Strong
- 2 salt Rounded teaspoons
- 6 grams dried yeast Sachet easy blend
- 2 soft brown sugar Rounded teaspoons
- 1 ounce hot water fl hand
- 1 groundnut oil
- 250 grams vanilla Pack, flavour ready to eat prunes, roughly choppe
- 100 grams pecan nuts Pack, roughly chopped
- 1. Preheat the oven to 200 C, 400 F or Gas Mark 6.
- 2. Sieve the two flours and salt into a bowl, tip in the wheat flakes from the bottom of the sieve and place the bowl in a low oven for 10 minutes to warm the flour slightly.
- 3. Sprinkle in the yeast and stir.
- 4. Place the water in a jug, add the sugar and stir to dissolve.
- 5. Make a well in the centre of the flour, pour in the water together with the oil and knead on a lightly floured surface for 5 minutes. (A mixer will take over the hard work here).
- 6. Return to the bowl, cover and leave to rise in a warm place until doubled in size. If the kitchen is cold this process can be speeded up by placing the bowl in warm water.
- 7. Turn the dough out and knead it again for 2-3 minutes.
- 8. Make an oblong of the dough, press the prunes and pecans onto this, roll up the dough and knead by hand until the fruit and nuts are evenly distributed.
- 9. Divide it into two equal parts, shape it and put it into 2x500g (1lb)
- Greased loaf tins.
- 10. Place these tins into a lightly oiled plastic bag trapping a little air in the bag so that it does not stick to the surface of the bread.
- 11. Leave in a warm place until the dough has risen about 3.5cm (1 1/2 inches) over the top of the tins.
- 12. Preheat the oven to 200 C, 400 F, Gas Mark 6
- 13. Remove the risen loaves from the bags and place in the preheated oven on the middle main shelf for 35-40 minutes.
- 14. Tap the bottom of the loaves, if they sound hollow they are done.
white bread, flour, salt, yeast sachet, brown sugar, water, oil, vanilla pack, nuts
Taken from www.yummly.com/recipe/Pecan-and-Prune-Bread-1665357 (may not work)