Bread-Bakers v109.n009.1

I had the most delicious bread on a recent trip to Sacramento. It was 
a peasant type loaf with anise and figs in it, two ingredients I 
haven't a clue how to use. I expect to do some experimenting, but I 
have seen fresh figs, dried figs, and these candied looking figs. Any 
guesses as to which would be best in bread? The figs pieces were a 
little bigger than a plump raisin, if I remember correctly.

Thanks in advance,
Kim from PA