FIG AND RAISIN BREAD
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
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
FIG AND RAISIN BREAD PUDDING
Make and share this Fig and Raisin Bread Pudding recipe from Food.com.
Provided by CaliforniaGrown
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
- Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Nutrition Facts : Calories 593.3, Fat 29.5, SaturatedFat 16.9, Cholesterol 179.2, Sodium 530.9, Carbohydrate 68.3, Fiber 3, Sugar 26.1, Protein 10.7
GOAT CHEESE AND FIG SANDWICHES ON RAISIN BREAD
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
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.
FIG, APRICOT AND RAISIN BREAD
Make and share this Fig, Apricot and Raisin Bread recipe from Food.com.
Provided by cass.cain
Categories Breads
Time 1h15m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
- Combine yeast, sugar and one cup of warm water in another bowl.
- Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
- With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
- Add in the remaining ingredients and leave the mix to rise.
- Once it has risen, knock the dough down and divide the dough into two.
- Knead it into a shape you want and place them into two 1-litre bread tins.
- Leave to rise again till the size doubles.
- Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.
Nutrition Facts : Calories 362, Fat 1.3, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 79.8, Fiber 4.3, Sugar 18.8, Protein 8.8
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