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I love food. I love preparing, eating, and talking about food. Other stuff too. So, this blog is my space for talking about what I'm making, what I've had when dining out, diets, meal plans, and virtually anything else that comes to mind. Not too original, I know, but this is my take on things.

This afternoon - my attempt to create the delightful apricot/fig/rosemary bread I sampled while in the UK recently.

Apricot–Fig–Rosemary Bread

3/4 c. Water
1 tsp Lemon juice
1 tsp Salt
1 1/2 tsp Virgin olive oil
1/2 c. Whole wheat flour
2 1/2 c. Bread flour
1 tsp Minced fresh ginger ginger (about the size of a thumb tip)
1/2 tsp Cinnamon
1/8 tsp Ground nutmeg
2 Tbsp. Nonfat dry lowfat milk
2 Tbsp. Old-fashioned brown sugar, packed
1 tsp Yeast
1/8 cup whole rosemary leaves, in little bunches if preferred

8 c. Dry figs, whole
1 c. dried apricots, whole
Soak these in warm water while making dough; remove and pat dry.

3 sprigs of rosemary

Place all ingredients in top list in order in bread machine, except rosemary leaves, and start machine using dough setting. When ready, take out of machine, place on floured board, cover, and let rest for 10–15 minutes. Roll out dough to 8 x 12 rectangle. Place apricots and figs along the inner one-third of rectangle. Score both outer one-third sides of rectangle at 1-inch intervals. Braid dough over fig/apricot filling. Place rosemary sprigs along top of loaf. Place on greased pan, cover, and let rise till almost doubled, about 1 hour. Bake at 375 deg. for 30–35 minutes. Remove from oven and immediately rub butter over top and sides of bread. Let cool on rack before serving.