Port wine soaked fig bread

1 Loaf

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (G.PHELPS1)
cup Port
1 cup Dried figs;cut into quarters
1 cup Plain yogurt
3 tablespoons Butter
¼ cup Honey
1 teaspoon Salt
cup Whole-wheat flour
cup Cornmeal
2⅔ cup Bread flour
3 tablespoons Nonfat dry milk powder
teaspoon Yeast

Directions

Soak the figs in the port for at least one hour or more. When the figs have absorbed a good deal of the liquid, add whatever port is left to the bread pan.

Reserve figs for later.

Add rest of the ingredients to the pan, and bake according to manufacturer's instructions. Add the figs during the raisin-bread cycle or five minutes before the final kneading is finished. Makes 1-½ lb. loaf.

SOURCE: The Bread Machine Cookbook by Melissa Clark

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