Step into the realm of culinary delights and embark on a journey to discover the art of crafting the perfect dried fig bread. This delectable treat captures the essence of rustic baking with its symphony of flavors and textures. From the sweet and chewy dried figs to the nutty warmth of the bread, every bite is a symphony of flavors that dance on the palate. Whether you're a seasoned baker or just starting your culinary adventure, this guide will equip you with the knowledge and inspiration to create a dried fig bread that will tantalize taste buds and leave you craving more. Let's delve into the world of dried fig bread and uncover the secrets of creating this remarkable delicacy.
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DRIED FIG AND HAZELNUT BREAD
This wonderful fall recipe was crafted by cookbook author Susan Herrmann Loomis, who is well known for teaching cooking classes in her home in Normandy..."On Rue Tatin." Its dense texture is perfect for serving with an aperitif before your guests sit down for dinner.
Provided by Annacia
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Butter an 8 ½ x 4 ½ x 2 ½ loaf pan, or 4 small loaf pans.
- Line with buttered parchment paper, dust lightly with flour.
- Sift the dry ingredients into a bowl.
- In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.
- Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.
- Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.
- Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).
- Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.
- Let cool and serve.
Nutrition Facts : Calories 3471.5, Fat 235.5, SaturatedFat 111.9, Cholesterol 1750.8, Sodium 4585.4, Carbohydrate 214.8, Fiber 20, Sugar 46.9, Protein 135.4
FIG BREAD
Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
- Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
- Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
- Makes 1 loaf.
FIG AND DATE BREAD
I like to have this sweet, dark and hearty bread for breakfast or with afternoon coffee or tea. Try it thinly sliced and topped with cream cheese and a scattering of chopped dates.
Provided by CORWYNN DARKHOLME
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
- Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
- Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 36.2 g, Cholesterol 41.2 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 288.3 mg, Sugar 21.8 g
FIG-WALNUT BREAD
Steps:
- Preheat the oven to 325°F. Coat two 9-by-5-inch loaf pans with butter; set aside. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt; set mixture aside.
- Bring 1 cup water to a simmer in a medium saucepan. Remove from heat, and add 1 1/2 cups dried figs; let stand until softened, about 10 minutes. Transfer figs and liquid to a food processor. Purée until smooth, about 1 minute; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined, 1 to 2 minutes. Add the sour cream and reserved fig purée; beat until just incorporated, about 1 minute. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
- Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place pans on a baking sheet. Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer the pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.
Tips:
- Use a combination of butter and oil for moist, flavorful bread.
- Soak the figs in hot water to plump them up and enhance their flavor.
- Use a light hand when mixing the dough to avoid overworking it.
- Cover the dough with plastic wrap and let it rise in a warm place until it has doubled in size.
- Bake the bread in a preheated oven until it is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving.
Conclusion:
Dried fig bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover figs and is also a healthy and hearty option. This bread is perfect for any occasion, whether you are entertaining guests or simply enjoying a quiet meal at home.
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