Makes 1 loaf
Cook the prunes in water to cover until soft. Drain, pit and chop them.
Soften or dissolve yeast in water.
Sift 4 cups of the flour with the sugar and salt.
Add yeast mixture, scalded milk and eggs to the sifted dry ingredients and beat well. Cover and let rise in a warm place until doubled in bulk. Add the chopped prunes.
Put the remaining cup of flour on a bread board. Turn the dough out on top of the flour and knead it until it has absorbed all the flour and is smooth.
Shape the dough into a loaf to fit a 9 × 13 pan. Grease pan, put in loaf and let rise until doubled in bulk.
Bake in a preheated 400° oven for 40 minutes. Frost with a powdered-sugar glaze.