Fig Walnut Bread Recipes

WALNUT-FIG BREAD

Walnut-Fig Bread image

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

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)

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

Fig-Walnut Bread image

Categories Bread Cake Side Bake Fig Walnut Simmer

Yield makes two 9-by-5-inch loaves or six 6-by-2 3/4-inch miniloaves

Number Of Ingredients 13

Ingredients

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch of freshly grated nutmeg
1 teaspoon salt
1 pound (about 3 cups) dried figs, stemmed and chopped into 1/2-inch pieces
1 3/4 cups packed light-brown sugar
4 large eggs
1 cup sour cream
1 cup (about 3 ounces) walnuts, toasted and coarsely chopped

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.

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