Plum Cardamom Loaf
Makes 1 standard loaf
I recommend using an extra virgin cold-pressed olive oil with a fairly clean taste. Otherwise it might clash and overwhelm the plum's tartness.
Read more about this recipe at Cook & Eat.
1 teaspoon active dry yeast
1 tablespoon plus 1 pinch of sugar
2/3 cup lukewarm water
2 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
1/4 cup extra virgin olive oil, plus more for oiling bowl
1/2 teaspoon cardamom
1 cup plums, stones removed, quartered
prep: 45 minutes
total: 1 hour 35 minutes
small bowl
loaf pan
heavy-duty mixer (or wooden spoon)
clean kitchen towel
1. Combine the yeast, sugar and water in a small bowl, give it a swirl, and let it sit for about 5 minutes to proof. There should be some small bubbles on the surface.
2. If you have a heavy-duty mixer, place the flour, salt, olive oil and yeasty water into the mixer bowl with the hook attachment on and mix on a fairly low speed until you have a nice dough ball. If you are mixing by hand, do the same, using a wooden spoon to mix.
3. Next, knead the dough for about 20 to 25 minutes by hand, using the basic fold-and-turn technique: Push down on the dough with the heal of your hand, turn a quarter turn (eith clockwise or counter clockwise -- whatever feels comfortable), fold about 1/3 of the dough down from the top toward the bottom, and then repeat. Or, just keep the dough in your mixer and knead with the dough hook for about 5 minutes. When ready, the dough will be smooth and elasticy. Place it in a lightly oiled bowl, and cover with a damp towel to rise. Let it sit for at least 20 minutes, or until doubled in size.
4. Remove the dough from the bowl, and lightly punch it down onto a floured surface. This is the point to start making your variations.
5. Mix the cardamom and cut plums together in a small bowl.
6. If you are making two small rounds, split your dough in half. Leave one half in the bowl and keep it covered to prevent it from drying out, and follow the steps using just 1/2 of the ingredients, repeating with the other 1/2 with the second dough.
7. Slightly flatten the dough and top with a small handful of plums in the center and sprinkle with sugar. Fold the top of the dough down to meet the bottom edge, and carefully knead the plums into the dough. Flatten again and add more plums and a bit more sugar. Continue with this until the plums are incorporated or the dough can’t take any more (you’ll know if this happens).
8. Place the dough in a baking tin. You can line the tin with parchment to make removing it easier… or you might try using a small round spring form cake pan, which makes unforming a snap. Cover the dough with a damp towel and let it rise again until doubled. Bake at 400F, 35 minutes for a single loaf or 20-25 for two smaller loaves. Allow to cool on a wire rack for at least 10 minutes before slicing.
