| Makes 2 x 1lb / 450g loaves
I adore prunes and wish they were taken more seriously. They are an excellent
source of Vitamin A with iron and fibre. The combination of prunes and chocolate
is heavenly.
Ingredients
¾oz/20g fresh yeast
or 1tbsp dried yeast and 1tsp sugar
1½1b/750g strong white unbleached flour
2tsp salt
12oz/375g stoned prunes
12oz/375g plain chocolate
¾ oz / 20g butter
1 free range egg
Method
1. Grease a 2lb / 900g
loaf tin, two 1lb / 450g loaf tins or a baking tray. Bend the fresh
yeast with ¾pt / 450ml hand-hot water.
If using dried yeast, sprinkle it on to the hand-hot water with the sugar
and leave in a warm place for 15 minutes until frothy.
2. Mix the flour and salt together well. Make a reservoir in the
centre with a wooden spoon.
3. Gradually add about ¾ of the yeast liquid to the flour
and mix well together. (I find that different flours absorb different
amounts of liquid, so I never add all the liquid at once.) The dough
should be firm and leave the sides of the bowl clean. If it looks dry,
add some of the remaining yeast liquid.
4. Lightly flour a work surface and turn the dough out. Knead well for
15 minutes - you should end up with a smooth, elastic dough.
5. Return the dough to a clean bowl, cover with a clean tea-towel and
leave to rise somewhere warm and free of draughts for 1 hour, until doubled in
size. Meanwhile, chop the prunes, chocolate and butter. Beat the egg.
6. Turn the dough back on to a lightly-floured work surface and knead
again to knock out the air bubbles. It will return to its original size. Add
the prunes, chocolate, butter and beaten egg and knead well for 10 minutes.
7. Divide and put dough in the prepared tins or shape into ovals and place
on the baking tray. Allow to rise for 10 minutes.
8. Meanwhile, preheat the oven to 220°C/425°F/Gas Mark 7. Bake
the loaves for 35 minutes.
9. Leave to cool on a wire rack. Serve warm - the chocolate should be
melted and the prunes juicy.
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