“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”
READY IN:
2hrs 30mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
  2. Simmer, covered, 40 minutes. remove from heat; stir in honey.
  3. Cool, place in a food processor bowl and process until smooth.
  4. Cover and set aside.
  5. In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
  6. Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
  7. Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
  8. Beat on high speed 3 minutes.
  9. Stir in whole wheat flour and as much remaining all-purpose flour as you can.
  10. 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).
  11. Turn out onto a floured surface, divide in half.
  12. Cover; let rest 10 minutes.
  13. 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.
  14. Sprinkle with nuts and cinnamon.
  15. Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
  16. Cover; let rise until nearly double (30 to 45 minutes).
  17. Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
  18. Remove from pans, brush with melted butter.
  19. Cool., serve with remaining plum butter.
  20. Makes 2 loaves (32 servings).
  21. 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.

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