Getting Figgy with it????

 3 comments
Feb 19th
Very Figgy...

Very Figgy…

Argh!!!

I have missed the NZ fig season again!!

I could kick myself BUT I am hoping that my friend still has a few on her secret stash tree:)

Ironically, I was in what I like to call home to a zillion figs, Italy, for the NZ fig season last year …

 God only knows what silliness made me miss the year before………

figs

I just love figs….Cook them, eat fresh, sniff them ,chew them, yum, yum, yum…

I REALLY WANTED FIGS!!! FRESH……ONLY FRESH!!

So I am getting figgy, but dried figgy.

I had to make do with dried figs.

Are you READY to get yeasty and Figgish????

Fig, Walnut and Spice bread.

Just a basic recipe really, nothing fancy and the bread can be used for sweet or savory really……..

Plus you can play around with the ingredients…

You could make it a little wholemealy or perhaps rye?

But remember, a little more liquid when using wholemeal etc…

A nice aged cheese with it would be Diiiiiiiiivvvvviiiinnnneeee!!

Yum.

Actually Fig and apple would be very tasty too.

All the Figiness!!

All the Figiness!!

What will you need?

1 packet of dried figs, chopped up into small pieces.

1/2 cup of chopped up walnuts.

4.5 cups of Strong bakers flour

Pinch of salt

100 g butter

450 mls of warmed milk

2 tbsp maple syrup (or golden)

15g dried yeast.

I used about 3-4 tsp of mixed spices (cloves, nutmeg, cinnamon, ginger.)

Aniseed would be nice as well but by itself.

Lets get Figgy...

Lets get Figgy…

A bit nutty??

A bit nutty??

A little yeasty?

A little yeasty?

Warm milk, put in maple syrup and stir in yeast, leave until frothy- usually 20 minutes.

Place flour, salt and spices into a bowl and combine well.

Chop up figs and walnuts, place in a bowl and put aside for later.

Add frothy milk yeasty mix to the dry and mix to form a dough.

Add in the butter, combining well then knead dough for about 6-8 minutes.

Leave dough in a lightly oiled bowl and allow to rise for 2 hours, cover lightly with a tea towel.

Figgy Dough

Figgy Dough

Ready to roll

Ready to roll

Ready....

Ready….

spread it out...

spread it out…

Turn dough out on a lightly floured board/ bench.

Press out softly (or roll lightly with rolling-pin) until dough is about 1.5-2cm thick…but its ok not to be SPOT ON!!

Lightly dust walnuts and figs with flour and combine together and spread on dough.

Lightly roll up and tuck dough in at the ends.

You can also fold it in, so like half to the middle and bring the other half to middle ,

then bring the 2 halves to join and tweak the sides to join.

Make loaves

Make loaves

Tweaking....

Tweaking….

Making loaves..

Making loaves..

Loaves...

Loaves…

Place loaves on lightly floured tray, seams facing underneath.

Allow 60-90 minutes to rise, cover with a tea towel.

I left mine a little too long but was still ok…

I went off for a run and ran a little longer than intended.

Ready to bake!

Ready to bake!

Baked!

Baked!

Preheat oven about 30 minutes before bread is ready to 240 Celsius.

When bread is ready to go in the oven, place bread in the oven and give a quick mist with water and shut quickly.

Bake for 10 minutes, then turn down the heat to 190 Celsius and bake for another 20 minutes.

Remove from the oven.

Cool on racks….

Bready!

Bready!

Tasty...

Tasty…

Mmmmmm

Mmmmmm

Have a bite!!

Have a bite!!

Now wait until the bread is somewhat cool before slicing.

Unlike my greedyself…

A lick of ricotta is divine on this as well, even a little greek yoghurt or even by itself:)

Or a wee piece of Salami and cheese)

Don’t forget…..

ENJOY, ENJOY, ENJOY!!!

Heavenly....

Heavenly….

 

 

 

 

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