Bread With Figs Walnuts And Anise Recipes

WALNUT-FIG BREAD

A hearty bread is your reward for flexing your muscles as you knead this dense dough.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 3h15m

Yield Makes 1 loaf

Number Of Ingredients 10

Walnut-Fig Bread image

Steps:

Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

Ingredients

1 1/4 cups water, warmed to 110 degrees
1 tablespoon sugar
1 tablespoon active dry yeast
Olive oil, for brushing
3 cups all-purpose flour, plus more for dusting
1 cup rye flour
2 cups chopped dried Calimyrna figs (about 10 ounces)
2 tablespoons fennel seeds
2 tablespoons coarse salt
1 cup toasted and chopped walnuts (about 4 ounces)

FIG AND FENNEL BREAD

Categories Bread Mixer Fruit Breakfast Brunch Bake Picnic Fig Winter Party Bon Appétit

Yield Makes two 12-inch-long loaves

Number Of Ingredients 8

Fig and Fennel Bread image

Steps:

Mix 1 1/4 cups warm water, sugar, and yeast in small bowl. Let stand until mixture bubbles, about 10 minutes. Combine bread flour, 3/4 cup figs, rye flour, fennel seeds, and salt in large bowl of heavy-duty mixer fitted with paddle attachment. Mix using lowest speed; gradually add yeast mixture, mixing until all flour has been incorporated (or to mix by hand, stir vigorously with wooden spoon until dough comes together). Replace paddle with dough hook and knead until smooth and elastic (or to knead by hand, transfer dough to floured work surface and knead until smooth and elastic, about 5 minutes). Place dough in oiled bowl; turn to coat. Cover with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Turn dough out onto work surface and knead gently until deflated. Knead in remaining 3/4 cup figs. Cut dough in half; shape each piece into 12-inch-long loaf. Brush rimmed baking sheet with oil; transfer loaves to sheet, spacing apart. Cover with plastic, then kitchen towel; let rise in warm draft-free area until almost doubled in volume, about 35 minutes.
Preheat oven to 375°F. Bake bread until crust is golden and loaves sound hollow when tapped, about 45 minutes. Cool bread on rack.

Ingredients

1 1/4 cups warm water (105°F to 115°F)
1 tablespoon sugar
1 envelope dry yeast (2 1/4 teaspoons)
3 cups bread flour
1 8-ounce package dried Calimyrna figs, chopped (about 1 1/2 cups)
1 cup rye flour
2 tablespoons fennel seeds
1 tablespoon salt

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In a large mixing bowl, whisk the flours, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. If the mixture is too wet however, add a few tablespoons of all-purpose flour. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight (about 12 hours) at room temperature.
In the morning, preheat the oven to 450°F (230°C) and place a 4 to 6-quart heavy covered pot (cast iron, enamel or ceramic) inside, until you reach the desired temperature, or ideally for 30 minutes.*
While the oven is pre-heating, add the walnuts and dried figs to the bread. Gently reshape the bread to make sure ingredients are spread evenly.
Once the oven is hot, remove the covered pot, and carefully line with parchment paper (be careful, it’s hot!). Gently scrape the dough from the bowl, shape onto a ball with your hands and place in the pot (the dough will look a little bit sticky and messy but it’s normal, just let it be). Gently sprinkle some flour on top, and place in the oven with the lid on for 30 minutes. Remove the lid, and bake for another 10-15 minutes to get the outside crust golden brown and crispy. Transfer onto a cooling rack, and let cool. It’s done!

Bread With Figs Walnuts And Anise Recipes

WALNUT-FIG BREAD

A hearty bread is your reward for flexing your muscles as you knead this dense dough.

FIG AND FENNEL BREAD

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