This hearty bread uses an interesting technique: The dough is made in the food processor, and it rises in a plastic bag.
1 package dry yeast
1 tablespoon sugar
1 cup warm water (105° to 115°)
2 cups all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon salt
12 whole pitted prunes (about 1/4 pound)
1 teaspoon all-purpose flour
Vegetable cooking spray
How to Make It
Dissolve the dry yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand for 5 minutes.
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.
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 (85°), free from drafts, 40 minutes or until doubled in bulk.
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 375° for 28 minutes or until loaf sounds hollow when tapped, and let cool on a wire rack.
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