Yield: 1 Loaf
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS (G.PHELPS1) |
| ⅔ cup | Port |
| 1 cup | Dried figs;cut into quarters |
| 1 cup | Plain yogurt |
| 3 tablespoons | Butter |
| ¼ cup | Honey |
| 1 teaspoon | Salt |
| ⅔ cup | Whole-wheat flour |
| ⅔ cup | Cornmeal |
| 2⅔ cup | Bread flour |
| 3 tablespoons | Nonfat dry milk powder |
| 2½ teaspoon | Yeast |
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