Ingredients For plum blueberry lemon bread & cinnamon spice swirl
multi-grain or wheat flour
steel-cut irish oats
honey or dark brown sugar
active dry yeast
dried blueberries (if fresh, do not soak)
prunes diced (if fresh plums, do not soak)
hot water (if using dried fruit)
zest of one whole lemon
margarine or 1/2c butter-flavored shortening
dark brown sugar
water to wet dough
lemon zest rolled in granulated sugar (optional)
How To Make plum blueberry lemon bread & cinnamon spice swirl
If using the dried fruit, place all of the fruit mix in a bowl barely cover with hot water. Set aside.
In a large mixing bowl, place all bread ingredients, set aside.
In the measuring cup (Pyrex), put the honey/dark brown sugar and pour over with hot water. Mix completely.
Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
Pour yeast into bread ingredients. Mix well. Then add fruit mix to dough. Mix well.
Dump out mix onto a floured surface. Knead for 10 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
To make filling, take all the ingredients, room temperature and mix together.
Halve dough. Gently degas. Flatten dough halves into rectangles or squares.
Dump half of the filling into each rectangle. Spread all the way to edges. Roll almost tightly. Then place each half into a greased bread pan.
Wet dough by getting hand wet and tapping top of loaf. Sprinkle on topping ingredients.
Cover and allow to rise for 30-60 minutes.
Bake at 375 for about 40-50 minutes. Or until having a hollow sound when tapped.
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