2/3 c Port wine
1 c Dried figs; quartered
1 c Plain yogurt
3 tb Butter
1/4 c Honey
1 ts Salt
2/3 c Whole-wheat flour
2/3 c Cornmeal
2 2/3 c Bread flour
3 tb Dry milk powder
2 1/2 ts 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 1-1/2 lb. loaf.
SOURCE: The Bread Machine Cookbook by Melissa Clark
