Country Bread With Figs, Drunk Pecans, Oatmeal, Molasses

• 1T rapid rise yeast
• 1c tepid water
• 1T sugar
• 2T molasses
• 1T olive oil
• 1 egg
• 1 pinch salt
• 3 to 4 c king arthur flour
• 1/3c dried figs
• 1/2c oatmeal
• 1/2c pecans
• 1/2c lemon cello

1. 1. Start yeast with tepid water, sugar, molasses.
2. 2. Add lemon cello to pecans and set aside to soak.
3. 3. Add rest of ingredients through flour. Mix and adjust to sticky soft consistency. Knead in chopped figs, oatmeal, and soaked pecans.
4. 4. Drink remaining lemon cello. Put dough in gallon ziploc bag to rise overnight I refrigerator. Remove, punch down and make two small loaves. Raise until size is doubled. Bake 45 minutes at 350 degrees or until internal temperature of loaf is 200 degrees.

t, water, t, t, olive oil, egg, salt, king arthur flour, figs, oatmeal, pecans, lemon cello

Taken from www.epicurious.com/recipes/member/views/country-bread-with-figs-drunk-pecans-oatmeal-molasses-50118712 (may not work)