Ingredients
2/3 cup port
1 cup dried figs, cut into quarters
1 cup plain yogurt
3 tbsp butter
1/4 cup honey
1 tsp salt
2/3 cup whole-wheat flour
2/3 cup cornmeal
2 2/3 cup bread flour
3 tbsp nonfat dry milk powder
2 1/2 tsp 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
1-1/2 lb. loaf.
SOURCE: The Bread Machine Cookbook by Melissa Clark
Servings: 1 loaf
Port Wine Soaked Fig Bread Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Breads; Wine Recipes
The History of Recipes
Food historians have found proof that recipes existed far back into ancient history, in truth as far as the early Egyptians, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just primitive pictorial recipes for meal preparation.
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We hope you enjoy this Port Wine Soaked Fig Bread recipe.
