In mixing bowl, dissolve yeast in l/2 cup warm
water. Add l l/2 cups
warm water, plum filling, oil, sugar, honey, salt, cinnamon, eggs and
3 cups flour and wheat gluten. Beat until smooth. Stir in enough flour
to form a soft dough.
Turn onto floured surface; knead until smooth and
minutes. Place in greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 1 hour.
Meanwhile, mix fruit and nuts in bowl and set aside.
(9x5x3-inch) loaf pans;
Punch dough down. Turn onto lightly floured surface;
divide in half.
Sprinkle each with half of fruit and nut mixture; knead well. Shape
into loaves. Place in prepared loaf pans; oil top of loaves. Cover
and let rise until doubled, about 45 minutes.
Bake in a preheated 375F oven for 35-40 minutes
or until golden
brown. Cover loosely with foil if top browns too quickly. Remove
from pans to wire racks to cool.