In Australia recently I had some wonderful fruit bread. It was based on a levain-style sourdough and included whole figs and raisins. I think the fruit had been softened before being added to the bread. I saw other fruit breads for sale as well, all yeast-based, but my cousin told me this one was the best. I tried to find a recipe online but was unsuccessful. Could anyone point me in the right direction?
Many thanks, Chris