Cinnamon Fig Bread

Directions

• Cut figs and butter into small pieces. Microwave the buttermilk for 1 minute, set aside.
• Add the remaining dough ingredients in the bowl of stand mixer fitted with a dough hook or paddle attachment.
• Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 5 minutes. Knead with your hand until the dough becomes smooth.
• Transfer to a large and greased bowl. Cover the bowl with a damp cloth and allow to rise until doubled, about 1 hour.
• Punch down dough and transfer to a lightly floured surface. Roll dough into a into a 9×15-inch rectangle.
• Spread softened butter all over the top of the dough, leaving a ½-inch border uncovered. Mix the brown sugar and cinnamon together, then sprinkle evenly all over the butter.
• Roll up tightly into a log, about 3 inches in diameter. Using a sharp knife, cut the log in half lengthwise. Cross one half on top of the other half and twist the two together. Place the two edges at the bottom.
• Place in prepared loaf pan. Cover and let rise again, about 1 hour.
• Preheat the oven to 350ºF (175ºC).
• Bake in the preheated oven until lightly browned and sound hollow when tapped, about 50 minutes. Remove from the pan. Let cool on a wire rack before slicing.