1/2 : c Unsalted butter, softened
1 : c Packed brown sugar
2 : Eggs
2/3 : c Sour cream
1 : /2 ts Vanilla
2 : 1/4 c All-purpose flour
1 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
6 : oz White chocolate, coarse chop
1 : c Dried cherries,
-or : -or cranberries
1 : c Pecans, chopped
14: Yield: 12 servings
0: Dissolve the dry yeast and 1 tablespoon sugar in warm water in a small bowl, and let stand for 5 minutes
1: Place 2 cups all-purpose flour and next 2 ingredients in food processor, and process 30 seconds or until well blended
2: With processor on, slowly pour yeast mixture through food chute; process until dough forms a ball, leaving sides of bowl
3: Process an additional 30 seconds
4: With processor on, drop prunes through food chute; process 20 seconds or until prunes are chopped
5: Sprinkle 1 teaspoon flour into a large zip-top heavy-duty plastic bag
6: Turn dough out into bag
7: Squeeze air from bag; seal bag, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk
8: Turn dough out of bag onto a floured surface
9: Punch dough down; with floured hands, knead 5 or 6 times
10: Shape dough into a round loaf
11: Place loaf on a large baking sheet coated with cooking spray
12: Cover loaf with plastic wrap coated with cooking spray, and let rise 30 minutes or until doubled in bulk
13: Bake at 375 degrees for 28 minutes or until loaf sounds hollow when tapped, and let cool on a wire rack
15: Per serving: 135 Calories; 0g Fat (3% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 91mg Sodium NOTES : This hearty bread uses an interesting technique: The dough is made in the food processor, and it rises in a plastic bag
16: Recipe by: Cooking Light, March 1995, page 174 Posted to MC-Recipe Digest V1 #435 by igor@digex
17: net on Jan 28, 1997
18: