Fig Bread Recipe




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Fig Bread Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Fig Bread

 

Ingredients

1/2 cup figs
1/2 cup raisins
2 tbsp shortening
1 cup honey
1 each egg
2 1/2 cup flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sweet milk
1/4 cup sour milk
1 cup nuts



 

Preparation

Cut raisins and figs in small pieces. Cream shortening and honey
well, add beaten egg. Sift dry ingredients together. Reserve a little
to flour fruits and nuts. Add alternately with milk, add nuts and
fruit. Bake in moderate oven 325 F. 1 hour and 10 minutes.

Source: Mrs. Ida L. Doenges, Sharon Grange, Putnam County, OH

 

 

Servings: 1