Port Wine Soaked Fig Bread

Dried figs soaked in port wine until they’re plump and boozy, then baked into a rustic bread with cornmeal grit and whole wheat depth. This is not your everyday sandwich loaf.

The port soak is where the magic happens. The figs absorb the wine’s dark berry sweetness and become soft, almost jammy. Whatever port the figs don’t drink up goes straight into the bread pan as part of the liquid, so the wine flavor runs through the entire crumb.

Plain yogurt and butter keep the texture tender despite the sturdy flour blend. The cornmeal adds a pleasant graininess that gives each slice real character, especially when toasted. Honey rounds out the sweetness without competing with the port.

Chef Tips

• Soak the figs for at least an hour, but longer is better. Overnight produces the softest, most flavorful results.
• Quarter the figs before soaking so they absorb port faster and distribute more evenly through the dough.
• Add the port-soaked figs at the mix-in beep if your machine has one. Early addition can pulverize them during kneading.
• This bread is outstanding with a wedge of sharp cheese or sliced alongside a charcuterie board.

Variations

• Use ruby port for fruitier sweetness or tawny port for a nuttier, more caramel-like flavor.
• Swap figs for dried cherries or prunes soaked in the same port.
• Add a teaspoon of orange zest to the dough for a citrus-fig combination that pairs beautifully with the wine notes.