Whole Wheat-Prune Bread

1. 1

   Dissolve the dry yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand for 5 minutes.

2. 2

   Place 2 cups all-purpose flour and next 2 ingredients in food processor, and process 30 seconds or until well blended. With processor on, slowly pour yeast mixture through food chute; process until dough forms a ball, leaving sides of bowl. Process an additional 30 seconds. With processor on, drop prunes through food chute; process 20 seconds or until prunes are chopped.

3. 3

   Sprinkle 1 teaspoon flour into a large zip-top heavy-duty plastic bag. Turn dough out into bag. Squeeze air from bag; seal bag, and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in bulk.

4. 4

   Turn dough out of bag onto a floured surface. Punch dough down; with floured hands, knead 5 or 6 times. Shape dough into a round loaf. Place loaf on a large baking sheet coated with cooking spray. Cover loaf with plastic wrap coated with cooking spray, and let rise 30 minutes or until doubled in bulk. Bake at 375u00b0 for 28 minutes or until loaf sounds hollow when tapped, and let cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.