A working colleague had a slight fig overproduction of her tree and brought me some really mature and juicy figs to work! She assumed that I could help her out with fig recipies (she knows I love to cook and bake), which I did. That inspired me to bake again a fig bread.
It’s a very simple recipie and I have it from a magazin where they made a cover with Sarah Wiener. The dough is very airy, like a brioche. It goes well with sweet toppings like marmelade but also very good with ham and cheese.
Fig Bread (translated from German):
- 300gr Flour
- 1/2 cube of yeast (=21gr)
- 125ml milk (slighty warmer than room temparature)
- 60gr Sugar
- 1 Egg and 1 Egg yolk
- 100gr Butter, melted
- 100gr dried Figs
- 4 fresh Figs
- aluminium foil
- 20min for mixing
- 1h to let merge
- 30min to let merge a 2nd time
- 40min baking time
Preparation (20min & backing and waiting time):
- Knead flour, yeast, milk, sugar, 1 egg and butter to an even mass. Mix it first with a machine and knead it with hands for a few minutes. But aside in a bowl at room temparature, cover with a kitchen towel and let it merge for 1h
- Cut dried figs in cubes, kneat into dough, put dough in a buttered cake form (25cm). Wash fresh figs, dry them gently with a kitchen towel (don’t rub, dry dab), press them in the dough and let it merge for another 30min.
- Preheat oven at 180 degrees, with a air circuating oven only 160 degrees
- Whisk egg yolk and coat bread. Push bread at lowest level in oven and backe it for about 40min. If the bread starts to turn dark on top, cover it with aluminium foil
- Remove from oven and let chill
Serve it for breakfast with cheese, marmelade and honey or serve it for the afternoon tea. Also a very nice gift for a brunch invitation or a housewarming party.