Try this Port Wine Soaked Fig Bread recipe, or contribute your own.
Suggest a better descriptionSoak the figs in the port for at least one hour or more. When the figs have absorbed a good deal of the liquid, add whatever port is left to the bread pan. Reserve figs for later. Add rest of the ingredients to the pan, and bake according to manufacturers instructions. Add the figs during the raisin-bread cycle or five minutes before the final kneading is finished. Makes 1-1/2 lb. loaf. SOURCE: The Bread Machine Cookbook by Melissa Clark
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Serving Size: 1 Loaf (1690g) | ||
Recipe Makes: 1 Loaf | ||
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Calories: 5517 | ||
Calories from Fat: 530 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 79 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 101.2mg | 31 % | |
Sodium 454.1mg | 16 % | |
Potassium 2512.2mg | 66 % | |
Total Carbohydrate 1021.3g | 300 % | |
Dietary Fiber 43.2g | 173 % | |
Sugars, other 978.1g | ||
Protein 171.6g | 245 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5517
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