This is the Chocolate Prune Bread recipe.
- Prep: 1 h 45
- Cooking: 35 min
- 2 cups (500 mL) Five Roses Whole Wheat Bread Flour
- 2 cups (500 mL) Five Roses All-Purpose Flour
- 1 tbsp (15 mL) Fleischmann's Active Dry Yeast
- 1 1/2 cups (375 mL) Milk
- 1/4 cup (60 mL) sugar
- 1/4 cup (60 mL) butter
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) ground cinnamon
- 1 egg
- 3/4 cup (180 mL) pitted prunes finely chopped
- 2 Squares (2 oz/60g) Baker's bittersweet or semi-sweet Chocolate finely chopped or coarsely grated
- 2 tbsp (30 mL) Milk
- 1 tsp (5 mL) sugar
In large bowl, mix 1 cup (250 mL) of each kind of flour with yeast; set aside. Heat together milk, sugar, butter, salt and cinnamon until butter melts.
Add milk mixture and egg to flour mixture. Using electric mixer, beat on low speed until combined, about 45 seconds. Increase speed to high; beat for 3 minutes. Place remaining flour on work surface. Scrape dough onto the flour; knead until dough is smooth and elastic, about 5 minutes.
Place in lightly buttered bowl, turning to coat. Cover tightly with plastic wrap; set in warm place until doubled in size, about 1 hour.
Mix prunes with chocolate; set aside.
Punch down dough. Roll into 15- x 10-inch (38 x 25 cm) rectangle. Sprinkle prune mixture evenly over dough, leaving 1-inch (2.5 cm) border around all but one long edge. Starting at side with prunes and chocolate sprinkled right to edge, roll dough tightly. Pinch seam to seal. Twist ends of loaf to close. Transfer to lightly buttered baking sheet. Cover with damp tea towel; let rest for 30 minutes. Score dough down length of loaf, then crosswise on diagonal about every inch (2.5 cm).
Brush loaf with milk; sprinkle with sugar.
Bake in 400 ºF (200 ºC) oven 20 minutes. Tent with foil and bake 15 minutes longer or until bread sounds hollow when tapped. Let cool on rack.