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