Bread With Dried Figs

Bread With Dried Figs

Ideal for bruschetta, slightly toasted in the oven, with a cheese based spread. Also great with a spicy cooked meal or a peace of roast served with gravy. To some, bread with dried fruit and almonds isn’t a new thing, but to others, it will be a revelation. You need to try this!

Bread With Dried Figs

(from Sale & Pepe Serbia, November 2011)

250 g flour
50 g ground almonds
140 g dried figs, diced
10 g fresh yeast
150 ml lukewarm water
olive oil
salt

Dissolve yeast in lukewarm water. Let it activate. Mix flour with ground almonds, add yeast and knead. Add a little salt, figs and knead for a few more minutes. Transfer into oiled bowl, cover and let rise for about 2 hours.

Knead the dough once more and divide into two equal parts. Shape each into small baguette. Cover and let rise for another half an hour. Bake in a preheated oven on 350°F/180°C for about 30 minutes. Let cool and then cut into thin slices.

Note: I am sending this to Susan for YeastSpotting.

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