Thread: Working Up a New Fig Bread Recipe

Y'all saw the figs are ripening here, I picked a mixed bag of figs for this bread.

2-1/2 cups Bread Flour
3/4 cup Whole Spelt Flour
1/4 cup Whole Wheat Flour
1 cup Turbando Sugar
1 cup white Sugar
1-1/2 tsp Salt
2 Tsp Baking Soda
1 tsp Cardamon
1 tsp Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Nutmeg
3 cups Fig Puree
2 sticks Unsalted butter melted and cooled
4 large Eggs
2/3 cup Brandy
2 cups Chopped Walnuts Toasted
1 cup White Raisins
1 cup Chopped Dried Figs

Mix all the Dry ingredients together first in one bowl.



I spray my pans with Bakers Joy, everything just falls out when you use this stuff. So the eggs are lightly beaten first, melted butter added, then fig puree and brandy. Once your Wet ingredients are mixed you make a hole in the center of the Dry ingredients for you to pour the wet in and mix.



Now I like the smaller loaf pans because my recipes make 4 loaves, enough to freeze 3 for later and have one fresh with coffee. Since I make so many different breads after a while I have a variety built up in the freezer for Crappie fishing mornings Coffee.

2 thick slices please and PASS the butter , needs about a minute or so in the toaster oven ....
that bread all slathered up in butter and toasted lightly.... is my native american name