How To make Fig Bread
1/2 c Figs
1/2 c Raisins
2 tb Shortening
1 c Honey
1 ea Egg
2 1/2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
3/4 c Sweet milk
1/4 c Sour milk
1 c Nuts
Cut raisins and figs in small pieces. Cream shortening and honey well, add beaten egg. Sift dry ingredients together. Reserve a little to flour fruits and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate oven 325 F. 1 hour and 10 minutes. Source: Mrs. Ida L. Doenges, Sharon Grange, Putnam County, OH
How To make Fig Bread's Videos
Fig buns soft caramelized delicious recipe by a Master Baker
You will love them- super soft buttery fig buns with a caramelized crust. You can modify this recipe by adding also fresh figs to the preserve. This is a perfect pastry for breakfast or any other occasion:)
Recipe:
1.Dough:
-500g all purpose flour
-85g unsalted chilled butter
-30g yeast
-215g whole milk
-45g sugar
-6g salt
-5g vanilla extract
-pinch of salt and cardamon
DT 83F
2.Filling
-100-150g fig preserve (make sure to get high quality marmolade with a high% of fruit)
-50g unsalted soft butter
Bake for 16-18min at 395F
How To Make fresh fig bread
INGREDIENTS.
1. 20 PCS FIG
2. 2 CUPS FLOUR
3. 1 TSP BAKING SODA
4. 1 TSP CINNAMON POWDER
5. 1 TSP BAKING POWDER
6. 1 CUP HONEY
7. I STICK BUTTER
8. 4 EGGS
9. 1/2 CUP SUGAR
RAISINS
Fig Bread | Sanjeev Kapoor Khazana
A bread flavoured with cumin and fig puree. Watch this video to find out how to make this recipe.
FIG BREAD
Ingredients
1 cup dried figs, soaked and pureed
4 cups refined flour + for dusting
1 tablespoon fresh yeast
A pinch + 1 teaspoon castor sugar
½ teaspoon salt
1 teaspoon cumin seeds
1 tablespoon milk powder
¼ cup butter + for greasing and brushing
Method
1. Take yeast in a small bowl. Add a pinch castor sugar ad 2-3 tablespoons water, mix well and set aside to activate.
2. Take flour in an electric beater. Add salt, 1 teaspoon castor sugar, cumin seeds, milk powder, activated yeast, butter and pureed figs and whisk well.
3. Add some water and whisk until a soft dough is formed. Transfer in a bowl, cover with cling film and set aside to prove for 20 minutes.
4. Preheat oven to 180° C. Grease a loaf tin with some butter and dust with some flour.
5. Dust the worktop with some flour, transfer the dough and knock back to release excess air.
6. Shape into thick log and transfer into the greased tin, cover with cling film and set aside to prove for 15-20 minutes.
7. Put the tin into the preheated oven and bake for 10-15 minutes, brushing with some butter. Remove from oven, cool and demould.
8. Slice and serve.
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Date & Fig Loaf Cake
This is such a fruity loaf, cake filled with dates and figs, and some walnuts too which add flavour and texture. It is moist and is perfect for snacking, or for breakfast. I like it with some butter too.
Chapters/Time Codes:
0:00 Date & Fig Loaf Cake
0:54 Preheat the oven
1:19 Ingredients
3:00 Soak the fruit
5:09 Make the batter bake the loaf cake
9:52 Result of bake and taste test
Recipe:
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Recipe: Chef Kevin Belton's Homemade Fig Newtons
Tomorrow is National Fig Newton Day! We're celebrating one of my favorite cookies by making them at home.
How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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