Plum Butter Bread

Directions

1. 1
   For plum butter, in a saucepan combine plums, water, and lemon juice; bring to boiling then reduce heat.
2. 2
   Simmer, covered, 40 minutes. remove from heat; stir in honey.
3. 3
   Cool, place in a food processor bowl and process until smooth.
4. 4
   Cover and set aside.
5. 5
   In a bowl stir together 2 cups of the all-purpose flour, yeast, and cardamom.
6. 6
   Heat milk, 1/2 cup butter, sugar, and salt until warm (120 degree F to 130 degree F).
7. 7
   Add to flour mixture along with eggs and vanilla and beat with an electric mixer on low speed for 30 seconds.
8. 8
   Beat on high speed 3 minutes.
9. 9
   Stir in whole wheat flour and as much remaining all-purpose flour as you can.
10. 10
    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).
11. 11
    Turn out onto a floured surface, divide in half.
12. 12
    Cover; let rest 10 minutes.
13. 13
    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.
14. 14
    Sprinkle with nuts and cinnamon.
15. 15
    Roll up; seal and place loaves, seam down, in two greased 8x4x2-inch loaf pans.
16. 16
    Cover; let rise until nearly double (30 to 45 minutes).
17. 17
    Bake in a 350 degree F oven 30 to 35 minutes or until bread sounds hollow when tapped.
18. 18
    Remove from pans, brush with melted butter.
19. 19
    Cool., serve with remaining plum butter.
20. 20
    Makes 2 loaves (32 servings).
21. 21
    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.