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California Prune Bread Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Liquid||3⁄4 Cup (12 tbs) (From Cooking Prunes)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||6 1⁄4 Cup (100 tbs)|
|Chopped cooked prunes||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3876 Calories from Fat 586
% Daily Value*
Total Fat 67 g102.4%
Saturated Fat 18.3 g91.4%
Trans Fat 6.7 g
Cholesterol 22.6 mg
Sodium 3995.6 mg166.5%
Total Carbohydrates 721 g240.3%
Dietary Fiber 26.7 g107%
Sugars 111.8 g
Protein 93 g185.5%
Vitamin A 4.6% Vitamin C 0.04%
Calcium 38.2% Iron 208.7%
*Based on a 2000 Calorie diet
Combine milk, prune liquid, salt, sugar, and shortening; cool till lukewarm.
Add 2 cups flour; beat until smooth and elastic.
Add softened yeast and prunes; mix.
Add remaining flour or enough to make soft dough.
Turn out on a lightly floured surface; knead till smooth, about 10 minutes.
Shape in a ball; place in a greased bowl, turning once to grease surface.
Cover; let rise till double, 2 hours.
Turn out and divide dough in half; let rest 10 minutes.
Shape into 2 loaves.
Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Cover; let rise till double, 50 to 55 minutes.
Bake in moderate oven (375°) about 40 to 45 minutes.
Turn out of pans while hot.
Brush sides and top with butter.