Best 2 Fig And Raisin Bread Recipes

Fig and raisin bread is a delectable treat that combines the sweetness of dried fruit with the soft, pillowy texture of freshly baked bread. This article aims to guide you towards crafting the perfect fig and raisin bread, whether you're a seasoned baker or a novice in the kitchen. We will delve into the essential ingredients, provide step-by-step instructions, and uncover the secrets to achieving a moist, flavorful loaf that will tantalize your taste buds. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will yield a loaf worthy of savoring and sharing.

Let's cook with our recipes!

FIG AND RAISIN BREAD

Fig and Raisin Bread image

This simple recipe yields a nice, rustic, crusty bread. Measurements are in cups instead of by weight because this is more about the ratio than the exact weight measurement.

Provided by Diana71

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 5h

Yield 8

Number Of Ingredients 8

Ingredients

¾ tablespoon active dry yeast
1 ½ cups warm water
1 tablespoon white sugar, or more as needed
3 ¼ cups bread flour
¾ tablespoon salt
1 cup raisins
5 large dried figs, roughly chopped
1 teaspoon cornmeal for dusting, or as needed

Steps:

Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 61.7 g, Fat 1.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 660.5 mg, Sugar 20.2 g

GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD

Goat Cheese and Fig Sandwiches on Raisin Bread image

The Four Seasons Hotel (Simmonscourt Road) serves afternoon tea in the Lobby Lounge. It often includes this lovely fruit and cheese sandwich made on raisin bread. Posted for ZWT8 - these sound like lovely and yummy sandwiches.

Provided by Jostlori

Categories European

Time 55m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package dried calimyrna figs, stemmed and chopped
1 3/4 cups water
3 tablespoons sugar
1 tablespoon fresh lemon juice
12 slices raisin bread
8 ounces logs plain goat cheese, such as St. Tola
2 tablespoons milk
fresh chives, sprigs cut into 1/2-inch pieces, for topping

Steps:

For the Fig Spread:.
In a medium saucepan over medium heat, combine the figs, 1 1/2 cups of the water, and sugar. Bring to a boil, then reduce heat and simmer, covered, for 20 to 25 minutes, or until most of the liquid has evaporated and the figs are nearly tender when pierced with a fork.
Transfer the mixture to a food processor, add the lemon juice, and process for 20 to 30 seconds (adding remaining 1/4 cup of water if necessary), or until smooth. Makes about 1 3/4 cups.
For the Sandwiches:.
Preheat the broiler. With a 2-inch biscuit cutter, cut out a round from each slice of bread. Arrange the rounds on a baking sheet and toast them under the broiler for 2 to 3 minutes on each side, or until lightly browned.
In a small bowl or food processor, combine the goat cheese and milk. Whisk or blend until smooth. Spoon the mixture into a piping bag fitted with a star nozzle, and then pipe the cheese onto each round of bread.
Top with a spoonful of the fig spread and garnish with 2 pieces of chives.

Tips and Conclusion

Tips:

For a sweeter bread, use more brown sugar or honey.
If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
To make sure your bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
Let the bread cool for at least 10 minutes before slicing and serving.
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Fig and raisin bread is a delicious and nutritious bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be enjoyed by people of all ages. Whether you are a beginner or an experienced baker, this recipe is sure to produce a delicious and satisfying loaf of bread.