Inspired by the fruit-filled breads of Italy, this bread studded with diced prunes complements everything from jam to olive oil and cheeses.
4 g / 1 teaspoon active dry yeast
330 g / scant 1 1/2 cups warm water
15 g / 2 tablespoons extra virgin olive oil
425 g / 3 1/4 cups bread flour
24 g / 1/4 cup semolina flour, plus extra for dusting
12 g / 1 heaping tablespoon kosher salt
200 g / 2 cups Diced Dried Plums
A recent Reader’s Digest story summarizes a study released last year about how prunes stave off bone loss. The study,…
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