Arri London > wrote:
-snip-
>
>Use malt extract for the Diamalt (which is a product sold for commercial
>bakers).

Thanks- That was my *guess*- but I've guessed wrong before when I
ran a cross a 'sounds like' ingredient.

>As for the fresh yeast, Fleischman's say: 2 oz (56 g) of fresh yeast is
>equivalent to 2/3 oz (18 g) dried yeast, plus a bit of extra water (2x
>the amount of the dried yeast).

I didn't make that connection at all- 'Fleischmann's cream = fresh
yeast'. Is there any discernable difference in the end result,
or is fresh just easier/cheaper for commercial use?

>
>Figs in brown bread sounds interesting.
>

I've got some dates that need to be thrown into something, too. But
I'll do it with raisins the first time around.
[one of the comments on the recipe Pete linked to mentions dried
cranberry which seems pretty Boston-y to me, too.]

Thanks,
Jim