Today we made Fig Walnut Bread!
14 oz sweetened condensed milk, 3 eggs, 2 1/4t dry yeast, 1/4C water, 3T butter, melted, 4-5C flour, 1C each of chopped dried figs and walnuts, in 1″ and 1/2″ pieces, respectively
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Add 2C flour.
In separate bowl, beat milk with eggs.
Work in egg mixture.
Add 1C more flour.
Mix in melted butter.
Add enough flour to form a dough.
Place in a greased receptacle that is double in area, the size of the dough.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Punch down dough. Place on floured surface. Knead a couple of minutes.
Divide dough in half. Roll out to rectangle that is 1/2″ thick. Cover with fig and walnut pieces.
Roll it up and seal the edges.
Place in greased loaf pan. Repeat with remaining dough. Cover each pan with plastic wrap. Let rise 1 hour. Preheat oven to 350F. Remove plastic wrap. Bake loaves 20-25 minutes or until golden brown.