How To Make Braided Prune Bread At Home.

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  • Course:
  • Cuisine
  • Prep time: minutes
  • Cook time: minutes
  • Total time: minutes

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

MAKES 1 LOAF
  • 15ml/1 tablespoon active dried yeast
  • 50ml/2fl oz/¼ cup lukewarm water
  • 50ml/2fl oz/¼ cup lukewarm milk
  • 50g/2oz/¼ cup caster (superfine) sugar
  • 2.5ml/½ tsp salt
  • 1 egg
  • 50g/2oz/¼ cup butter, at room temperature
  • 425-505g/15oz–1lb 2oz/3⅔–4½ cups strong white bread flour
  • 1 egg beaten with 10ml/2 tsp water, for glazing
FOR THE FILLING
  • 200g/7oz/scant 1 cup cooked prunes, pitted
  • 10ml/2 tsp grated lemon rind
  • 5ml/1 tsp grated orange rind
  • 1.5ml/¼ tsp freshly grated nutmeg
  • 40g/1½oz/3 tablespoon butter, melted
  • 50g/2oz/¼ cup very finely chopped walnuts
  • 25g/1oz/2 tablespoon caster sugar.

STEPS:

  1. In a large bowl, combine the yeast and water, stir and leave for 15 minutes to dissolve.
  2. Stir in the milk, sugar, salt, egg and butter. Gradually stir in 350g/12oz/3 cups of the flour to obtain a soft dough.
  3. Transfer to a floured surface and knead in just enough flour to obtain a dough that is smooth and elastic. Put into a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 1½ hours.
  4. Meanwhile, for the filling, combine the prunes, lemon and orange rinds, nutmeg, butter, walnuts and sugar, and stir together to blend. Set aside.
  5. Grease a large baking sheet. Knock back (punch down) the dough and transfer to a lightly floured surface. Knead briefly, then roll out into a 38 x 25cm/15 x 10in rectangle. Carefully transfer to the baking sheet.
  6. Spread the filling in the centre.
  7. With a sharp knife, cut ten strips at an angle on either side of the filling, cutting just to the filling.
  8. For a braided pattern, fold up one end neatly, then fold over the strips from alternating sides until all the strips are folded over. Tuck excess dough underneath at the ends.
  9. Cover loosely with a dish towel and leave to rise in a warm place until almost doubled in volume.
  10. Preheat the oven to 190°C/ 375°F/Gas 5. Brush with the glaze. Bake until browned, about 30 minutes. Transfer to a rack to cool.

VARIATION

For Plaited Apricot Bread, replace the prunes with the same amount of dried apricots. It is not necessary to cook them, but, to soften, soak them in hot tea and discard the liquid before using.

World’s Healthiest Bread...