Cinnamon Fig Bread

This recipe is the ultimate melt-in-your-mouth bread recipe, but serving it with nuts, cheddar cheese, or cream cheese takes it to the next level. This recipe was heavily inspired by the cinnamon raisin bread I used to eat when I was growing up. I hope it brings you new memories and becomes a halcyon of days for you as it has for me.

What you'll need:

3 C Farina (all purpose is ok)

2 tsp salt

1/4 tsp active dry yeast

1 3/4 C water

2 tsp cinnamon

4-5 turkish dried figs, chopped

In a large bowl, combine the flour, salt and yeast. Slowly stir in the water until fully combined. Mixture will be very sticky. Fold in the cinnamon and figs. If you want nice streaks of cinnamon throughout the bread, do not fully combine the cinnamon into the flour mixture; simply fold it in lightly. Cover with plastic wrap and let rise for 18-20 hours. After the initial rising time, generously flour a piece of parchment. The flour mixture should be sticky and bubbly. Gently roll the mixture onto the floured parchment and cover with a tea towel (dough will stick to a regular towel!). Let rise for another 1-3 hours or until doubled in size. Preheat oven to 450°. Place an oven-safe dish that has a lid in the preheating oven. Carefully roll the dough into the coverable dish. Bake the bread in the covered, preheated pot for 10-15 minutes. After such time, finish baking the heavenly bread on a baking sheet or stone (I prefer the stone) for about 15-20 more minutes. Let cool and enjoy!

Alyssa D'Adamo