Italian Fresh Prune Plum Bread Food

ITALIAN FRESH PRUNE PLUM BREAD

Steps:

• Preheat the oven to 350°F
• Lightly grease two 9 x 5 inch loaf pans.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Add the orange rind and vanilla.
• In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients.
• Stir in the nuts and plums. Divide the batter between the two loaf pans.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pans cool on a rack for 10 minutes, then turn the loaves out of the pans and cool completely on the rack. Makes 2 loaves.
• Lucy Waverman's Cooking School Cookbook.

PLUM BREAD

Steps:

• Preheat oven to 350. Prepare a 9x5 loaf pan by greasing and flouring, or lining with baking paper.
• Sprinkle the chopped plums with 1 tablespoon of flour. Mix until each piece is thoroughly coated. Set aside.
• In a small bowl sift together the flour, salt and baking soda. Set aside.
• In a large bowl, beat together the margarine, sugar, and vanilla until light and fluffy. Add the eggs one at a time. Beat until thoroughly incorporated.
• Add the flour to the egg mixture in small portions, alternating with spoons of yogurt.
• Fold in the plums and spoon the mixture into the prepared pan. Sprinkle the brown sugar over all and bake for 50 to 60 minutes.

PLUM BREAD - VEGAN

Steps:

• Grease and flour a 9x5 inch loaf pan. Preheat the oven to 350°F or 180°C.
• Place the diced plums in a bowl. Cover with the flour. If the plums aren't as sweet as you'd like add the brown sugar. If they're fine as they are - leave out the sugar. Toss so that each piece is evenly coated. Set aside.
• Combine the egg replacer powder and the water. Whisk thoroughly and set aside.
• Add the vegan butter, brown sugar and vanilla extract to the TM bowl. Mix 15 seconds/speed 4. Scrape down, add the egg replacer and mix 15 seconds/speed 4 again.
• Add the flour, salt, baking soda and soy milk. Mix 10-20 seconds/speed 5 or until combined.
• Pour the batter over the reserved plums and mix until the plums are evenly distributed.
• Pour the mixture into the prepared pan and bake 50-60 minutes.

PLUM BUTTER BREAD

Steps:

• For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
• Simmer, covered, 40 minutes. remove from heat; stir in honey.
• Cool, place in a food processor bowl and process until smooth.
• Cover and set aside.
• In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
• Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
• Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
• Beat on high speed 3 minutes.
• Stir in whole wheat flour and as much remaining all-purpose flour as you can.
• On a floured surface, knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, cover; let rise until double (about 1 hour).
• Turn out onto a floured surface, divide in half.
• Cover; let rest 10 minutes.
• Roll each half into a 12x7-inch rectangle and spread each with 1/2 cup of the plum butter to within 1 inch of edges.
• Sprinkle with nuts and cinnamon.
• Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
• Cover; let rise until nearly double (30 to 45 minutes).
• Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
• Remove from pans, brush with melted butter.
• Cool., serve with remaining plum butter.
• Makes 2 loaves (32 servings).
• Make-Ahead Tips: Transfer remaining prune butter to freezer container; seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before serving. Cool loaves completely. Wrap bread in foil and place in airtight freezer containers or plastic freezer bags; seal, label, and freeze up to 1 month. Thaw bread for 2 hours at room temperature.

MY MOTHER-IN-LAW'S PLUM BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
• Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

PLUM BREAD

Steps:

• Cream butter sugar and vanilla together until fluffy.
• Add eggs one at a time, beat after each addition.
• Sift together flour, salt, cream of tartar, and baking soda.
• Add about 1/3 of the yogurt to the mixture then 1/3 of the flour mixture, alternating until all is added.
• fill two greased and floured bread pans 1/2 full with batter, then add 1/4 of the fruit to each pan, then the remaining batter and top with the remaining fruit.
• Bake at 350 degrees for about 50-55 minutes.
• cool in the pan for about 15 minutes and turn onto a platter.
• Makes two loaves but freezes well.