Name: Fig and Fennel Bread
Yield: Makes two 12-inch-long loaves
Ingredients: 1 1/4 cups warm water (105°F to 115°F); 1 tablespoon sugar; 1 envelope dry yeast (2 1/4 teaspoons); 3 cups bread flour; 1 8-ounce package dried Calimyrna figs, chopped (about 1 1/2 cups); 1 cup rye flour; 2 tablespoons fennel seeds; 1 tablespoon salt

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe."

Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.

Recipe notes

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