Fig, Apricot And Raisin Bread - cooking recipe

Ingredients

700 g bread flour
2 teaspoons dry yeast
4 teaspoons brown sugar
150 g dried figs, cut into sixths
100 g dried apricots, cut into quarters
150 g pitted prunes, cut into quarters
100 g raisins
1 teaspoon oil
2 teaspoons ground cinnamon
100 ml water

Preparation

Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
Combine yeast, sugar and one cup of warm water in another bowl.
Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
Add in the remaining ingredients and leave the mix to rise.
Once it has risen, knock the dough down and divide the dough into two.
Knead it into a shape you want and place them into two 1-litre bread tins.
Leave to rise again till the size doubles.
Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.