Fig Walnut Wheat Yeast Bread Abm Food

FIG WALNUT YEAST BREAD (ABM)

Steps:

• 1. Place ingredients in pan insert in order of manufacturer's instructions. Use raisin bread cycle if possible, adding fruit and nuts at beep.
• 2. After machine starts mixing, check to see if more water is needed. Add by tablespoonsful.

FIG WALNUT WHEAT YEAST BREAD (ABM)

Steps:

• Place all ingredients in machine in order recommended by manufacturer. (Use raisin/fruit bread cycle if possible, adding fruit and nuts at beep.)
• Select medium setting and push start.
• Remove at end of baking cycle and cool on a wire rack.

SOURDOUGH RAISIN WALNUT BREAD (ABM)

Steps:

• Place all ingredients, except raisins and walnuts, into bread machine pan, in order that they are listed. Process on dough setting. When the machine beeps for additions, add the raisins and walnuts (or around 3-5 minutes before the end of the kneading cycle.).
• When cycle is complete, remove dough to lightly floured surface and shape into 2 round loaves (or one large loaf, your choice.).
• Place round loaves on cornmeal coated cookie sheet, cover and let rise until bread has doubled in size. Be patient, sourdough without the addition of commercial yeast can take up to several hours to rise - mine typically takes three hours.
• Bake at 375 degrees F for 25 to 30 minutes (30-40 if making one loaf.) Cool on wire rack.
• NOTE: To proof your starter, feed it with equal parts of flour and lukewarm water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.

WALNUT-FIG BREAD

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
• Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
• Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
• Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

FIG BREAD

Steps:

• In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
• Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
• Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
• Makes 1 loaf.