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1
Mix flour, salt and sugar together. If using dry active yeast, mix it with the flour as well; if using fresh yeast, dissolve it in the lukewarm water first, then pour this mixture over the flour mixture. Knead the dough in the food processor or with a handheld mixer with kneading attachments until dough is smooth and doesn't stick anymore. Add a little more flour if dough is too sticky, or a little bit more water if the dough is too though. Knead the dough briefly on the working surface, then place the dough in a bowl, cover with a clean kitchen towel and let rise in a warm place for about 30 minutes or until double in size.
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2
Butter a loaf pan (about 23 cm/ 9 inches) if you are using a normal one. You don't need to butter it if using a silicone pan.
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3
Halve the plums and slice the halves very thinly. Mix 1/4 cup soft butter with 2 tablespoons brown sugar.
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4
Knead dough briefly on the working surface. Divide dough into equal-sized balls, about as large as a golf ball. I had 14 of them. Roll each ball into an oval slice (you can lightly flour the working surface if you find it necessary; I didn't need to). Spread a little of the butter-sugar mixture on each slice, place a few plum slices on top and sprinkle with some cinnamon. Spread some butter-sugar mixture on the last one as well, but do not add plums anymore.
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5
Stack about 3 slices of dough over each other, leaving the one without the plums aside. When all of them are stacked into small groups, take one group at a time and place it in the buttered loaf pan, the way you would put books in a bookshelf. Close the row with the plum-free slice, with the buttered side facing the previous slice. Cover the pan with the kitchen towel and let rise again for about 20-30 minutes, until visibly risen.
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6
While the bread rises, preheat the oven to 170u00b0C (340u00b0F).
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7
When the bread has risen, melt the remaining butter and pour evenly on the bread. Sprinkle with remaining tablespoon of brown sugar and some more cinnamon.
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8
Bake for about 25-30 minutes until bread is cooked through but still soft. It should be nicely browned as well. Check the bread after half of the baking time; if it gets dark too soon, place a baking tray between the bread and the upper source of heat in your oven.
