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Fig and Pepper Bread

September 28, 2016

I love baking bread. There is  something very satisfying about mixing all the ingredients, kneading them into a smooth dough, and then allowing the bread to slowly fill your house with all sorts of comforting scents. I always have difficulty waiting until fresh bread cools enough to eat. This recipe is no exception. I recommend it warm with some creamy goat cheese, prosciutto and a little honey.

20160816-fig-bread-01

You will need:

  • 2 1/4 t (1 packet) dry yeast
  • 1 1/2 c warm water
  • 3 T olive oil
  • 2 c whole wheat flour
  • 2 1/2 c all-purpose flour
  • 2 t salt
  • 1 1/2 t pepper
  • 2 c coarsely chopped figs (I used a package of dried, but fresh figs would be a light and fresh option)

Then you will…

  1. In a large mixing bowl, combine the yeast and warm water. Allow to proof for at least 5 minutes.
  2. Mix in the olive oil, flours, salt and pepper until the dough starts to come away from the sides.
  3. On a lightly floured surface, knead for 10 minutes until the dough is smooth and elastic.
  4. Oil a large bowl, place the dough inside and turn to coat lightly.
  5. Cover the bowl with a damp towel. Let rise in a warm place until doubled, roughly 1 hour.
  6. Punch the dough down and turn out onto a lightly floured surface.
  7. Gently knead the figs into the dough, a handful at a time to get an even distribution.
  8. Form the dough into a loaf (roughly 10 inches long by 4 inches wide).
  9. Place onto a baking sheet lined with parchment paper.
  10. Slice three lines diagonally into the top.
  11. Allow to rise in a warm place, another 15-30 minutes.
  12. Preheat your oven to 350 degrees.
  13. Bake the bread for 45-55 minutes, or until it is lightly golden and sounds hollow when you tap the bottom.
  14. Remove from the oven and allow to cool on a wire rack.
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