-
1
Mix flour and sugar together on a large mixing bowl
-
2
Place warm water, warm milk and yeast in a small bowl and let proof
-
3
Pour yeast mixture into the flour and add the extract and butter. Mix together. I prefer to use my hands (t's the way I learned to make it), but you can do this in a stand mixer with a dough hook
-
4
Add more flour if needed to create a dough. You want it to spring back and not be too sticky
-
5
If mixing by hand knead a few times on a floured surface (this is my favorite part) when you poke the dough it will spring back at you if it is ready.
-
6
Place the dough in a lightly oiled bowl in a warm, draft-free place to rise for about an hour, or until doubled in size
-
7
Plums:
-
8
Cut plums in half, remove pits and place in a bowl with lemon juice
-
9
Assembly:
-
10
Grease a 13 x 9 glass baking dish
-
11
Take the dough out of the proofing bowl and roll out into a rectangle and press into the baking dish
-
12
arrange the plums on top of the dough pressing them down firmly
-
13
pour the lemon juice over the plums along with the butter
-
14
Sprinkle with sugar
-
15
Cover with plastic wrap; let proof for 30 minutes. Preheat oven to 350u00b0 F
-
16
After it has risen for a second time bake for 35 - 45 minutes or until the top is golden, the juices are bubbling and the dough the glass is nicely browned
-
17
Serve warm, or have it room temperature for breakfast the next morning, or really anytime
