PUMPERNICKEL-PRUNE BREAD (ABM)

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Pumpernickel-Prune Bread (Abm) image

Based on a recipe from BH&G's cookbook, Bread Machine Bounty. The default measures are for the 1 pound loaf, and I've placed the 1 ½ pound measures in parentheses. My photo shows a 1 pound loaf. Cooktime reflects my Panasonic; your machine could make it in a lot less time! Tip: I always stir my flours before measuring; this seems to give me the most consistent results. I also check the dough during the kneading cycle to see if more liquid is necessary; for this bread, I added several tablespoons of extra water to get a nice elastic dough.

Provided by mersaydees

Categories     Yeast Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 11

3/4 cup water (1 1/4 cups)
1 tablespoon shortening (1 tablespoon)
1 1/3 cups bread flour (2 cups)
1/2 cup rye flour (3/4 cup)
1/3 cup whole wheat flour (1/2 cup)
2 tablespoons cornmeal (1/4 cup)
1 tablespoon gluten flour (2 tablespoons)
2 teaspoons brown sugar (1 tablespoon)
1/2 teaspoon salt (3/4 teaspoon)
1 teaspoon active dry yeast (1 teaspoon)
1/4 cup pitted prunes, chopped (1/2 cup)

Steps:

  • Add ingredients to your bread machine in the order recommended by its manufacturer and use the basic bread cycle.
  • Tip: I add the pitted prunes at the beep or when the manufacturer suggests adding chopped nuts, chips, etc.

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