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2/3 cup Port
1 cup Figs, Dried
1 cup Yogurt, Plain
3 tablespoon Butter
4 tablespoon Honey
1 teaspoon Salt
2/3 cup Wholewheat Flour
2/3 cup Cornmeal
2 2/3 cup Flour
3 tablespoon Milk, Powdered
2½ teaspoon Yeast
Soak the quartered figs in the port for at least one hour or more. When 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.
1 cup Figs, Dried
1 cup Yogurt, Plain
3 tablespoon Butter
4 tablespoon Honey
1 teaspoon Salt
2/3 cup Wholewheat Flour
2/3 cup Cornmeal
2 2/3 cup Flour
3 tablespoon Milk, Powdered
2½ teaspoon Yeast
Soak the quartered figs in the port for at least one hour or more. When 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.
