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
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
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.
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.
MAPLE WALNUT AND FIG BREAD
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Put the diced figs in a medium bowl and add the warm water. Let soak until softened.
- Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside.
- Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking.
- Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.)
- Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
FRESH FIG COOKIES
A good moist cookie.
Provided by Pat Kersteter
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream sugar and shortening and add beaten egg.
- Sift dry ingredients and blend with creamed mixture. Fold in figs and nuts.
- Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 24 g, Cholesterol 10.3 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 166.1 mg, Sugar 12.7 g
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WALNUT FIG BREAD - DON'T SWEAT THE RECIPE
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4.4/5 (19)Category Bread, BreakfastCuisine AmericanCalories 307 per serving
- Place the figs, butter, and baking soda in a large bowl. Pour the boiling water over and stir, let stand for about 15 minutes.
- In another bowl whisk the all-purpose flour, baking powder, and salt to combine. Whisk the flour mixture into the fig and walnut mixture just until combined.
FIG AND WALNUT BREAD - CAROLINE'S COOKING
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- Mix together the flours, yeast and salt. Add the oil, honey and warm water and mix so that is comes together. Add the figs and walnuts and mix through so that they are well distributed - at this point you will probably need to turn it out on to a lightly floured surface and gently knead it.
- Knead the dough for a couple of minutes to stretch the dough a little and avoid it being too sticky. It won't need as much as some breads, but a little will help. Lightly oil a large bowl then put the dough inside, cover and transfer to a warm, draft-free spot. It shouldn't be hot, but an oven that has almost cooled will be great and will reduce the rising time. Leave to roughly double in size, around 1-2 hours depending on how warm it is.
- Once it has risen, tip the dough onto a lightly floured surface and knock it back (press into the dough with your fingers a few times to get out the excess bubbles).
- Dust a baking sheet with a little cornmeal (or flour, if you don't have). Form the dough into a loaf - I'd suggest an oval - and place on top. Leave to rise a little more for approx 30 minutes. As you need to for your oven, preheat it during this time to 450F/230C.
FIG-WALNUT BREAD | RECIPE | KITCHEN STORIES
From kitchenstories.com
- In a large mixing bowl, combine water, sugar, and yeast and set aside for 5 min., or until foamy.
- In a large mixing bowl or the bowl of a stand mixer, mix flour, rye flour, half of the figs and walnuts, and salt. Add yeast mixture and stir to combine. On a clean and lightly flour-dusted work surface, knead dough until smooth and elastic, approx. 10 min.. Form dough to a ball and transfer to a mixing bowl lightly coated with oil, cover with a damp kitchen towel, and leave to rise for 90 min..
- Line a baking sheet with parchment paper, if needed. Transfer dough to a work surface lightly dusted with flour and press gently to deflate. Add remaining figs and walnut on top of dough and knead until everything is well combined. Roll dough into a ball and transfer to baking tray, cover with a damp towel, and leave to rise for approx. 1 hr.
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