BBD #25 - Wrapped Fig Bread
Cinzia from Cindystar is the hostess of the Bread Baking Day special Christmas edition with the theme Baking under the tree. I have no Christmas tree nevertheless I baked this special bread for BBD. ;-)
Perhaps you remember the glut of figs I had to deal with during late summer. Y. dried some of these figs. So it comes I could bake the following bread with figs from our own tree. Of course this loaf tastes much better than a bread made with bought figs. ;-)
For the recipe you need in total 330 g bread dough. Just make your favorite dough or make the double of the Shield Loaf dough and just diverge 330 g for the Fig Bread.
Wrapped Fig Bread
makes 1 small loaf
210 g bread dough
80 g dried figs, finely chopped
40 g in rum soaked raisins, drained and chopped
40 g walnuts, coarsely chopped
80 g bread dough to wrap the filling
40 g bread dough for decoration
Filling:
Add 210 g bread dough and the rest of the filling in the bowl of your food processor and knead until all is evenly distributed. Cover an let rise for one hour. Shape dough into a long small loaf.
Wrapping:
Roll 80 g of bread dough into a 2mm thin rectangle (about 15x20 cm), place loaf on top and wrap.
Decoration:
Roll 40 g bread dough into a 20 cm small and long rectangle, let rise one hour. With your kitchen scissors cut the dough into a wheat stalk, place on top of the risen loaf and Carve sides of the loaf 3-4 times.
Preheat oven to 210 C, bake for 20 minutes, reduce heat to 180 C and bake for another 15-20 minutes. Remove loaf from oven and let cool on a wire rack.
+++ Das könnte auch schmecken / You might also like: +++
Perhaps you remember the glut of figs I had to deal with during late summer. Y. dried some of these figs. So it comes I could bake the following bread with figs from our own tree. Of course this loaf tastes much better than a bread made with bought figs. ;-)
For the recipe you need in total 330 g bread dough. Just make your favorite dough or make the double of the Shield Loaf dough and just diverge 330 g for the Fig Bread.
Wrapped Fig Bread
makes 1 small loaf
210 g bread dough
80 g dried figs, finely chopped
40 g in rum soaked raisins, drained and chopped
40 g walnuts, coarsely chopped
80 g bread dough to wrap the filling
40 g bread dough for decoration
Filling:
Add 210 g bread dough and the rest of the filling in the bowl of your food processor and knead until all is evenly distributed. Cover an let rise for one hour. Shape dough into a long small loaf.
Wrapping:
Roll 80 g of bread dough into a 2mm thin rectangle (about 15x20 cm), place loaf on top and wrap.
Decoration:
Roll 40 g bread dough into a 20 cm small and long rectangle, let rise one hour. With your kitchen scissors cut the dough into a wheat stalk, place on top of the risen loaf and Carve sides of the loaf 3-4 times.
Preheat oven to 210 C, bake for 20 minutes, reduce heat to 180 C and bake for another 15-20 minutes. Remove loaf from oven and let cool on a wire rack.
***
+++ Das könnte auch schmecken / You might also like: +++
