Prairie Bread Adaptations
I made a batch of Prairie Bread yesterday with a few adaptations, and OMG the house smelled so good, I was immediately & desperately hungry.:)
Prairie bread is one of our favorite breads – it is a tasty mix of AP flour, Rye flour, & Whole Wheat flour lightly sweetened by pureed raisins and brown sugar.
I made a regular prairie bread dough and before the bulk rise, I divided it in half. Half of it went into an oiled bowl to rise – this was later made into 2 regular prairie bread boules.
The remaining dough, I split in half again.
I pitted some cherries and cooked them down for 15 minutes with water and blueberries. I drained the juice and added the fruit to one loaf, before letting it rise in an oiled bowl.
With the last of the dough, I mashed an overripe banana with 1/2 tsp. vanilla extract and added it to the dough with 1/3 – 1/2 cup of chocolate chips (I didn’t measure!).
Everything rose until doubled. Then I shaped all the loaves and waited for the final rise before baking.
If only you could have witnessed the amazing aromas coming from my kitchen!
So far we’ve broken into the banana chocolate chip loaf. It is not the prettiest of the bunch, but it makes up for it with flavor!