Fig, Apricot And Raisin Bread

• 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

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

bread flour, yeast, brown sugar, quarters, prunes, raisins, oil, ground cinnamon, water

Taken from www.food.com/recipe/fig-apricot-and-raisin-bread-387051 (may not work)