Fanned Fig Bread Recipe
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Fanned Fig Bread Recipe

1 envelope active dry yeast
1/2 cup lukewarm water (105F)
1 teaspoon sugar
1-1/2 teaspoons salt
1/2 cup sugar
1/4 cup butter or margarine
1/2 cup milk, scalded
2 eggs, lightly beaten
5 to 5-1/2 cups bread flour
Fig Filling (below)
Crumb Topping (below)
1 egg yolk beaten with
2 tablespoons milk

Grease a large bowl; set aside.

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir salt, sugar, and butter into scalded milk; cool to lukewarm (105F). Add milk mixture, eggs, and 3 cups flour to dissolved yeast; beat until smooth. Stir in enough remaining flour to make a stiff dough. Turn out onto a lightly floured board; knead 8 to 10 minutes until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Prepare Fig Filling and Crumb Topping. Spray 2 large baking sheets with non-stick vegetable spray.

Punch dough down; knead briefly. Divide dough in half. On a lightly floured board, roll each piece of dough into a 9 x 18-inch rectangle. Spread half of the Fig Filling over 2/3 of dough. Fold unspread dough over one-half of the filled dough, then fold again. Pinch edges to seal. Place on prepared baking sheet. Using scissors, cut 8 strips along the length of the rectangle to within 1-inch of opposite side. Separate the strips slightly and twist so that the filling shows. Cover; let rise until doubled, about 1 hour.

Preheat oven to 350 F.

Brush cakes with egg yolk mixture; sprinkle with Crumb Topping. Bake for 20 minutes or until golden brown. Remove from baking sheets; cool completely on a wire rack. Drizzle with confectioners sugar icing, if desired.

Fig Filling
1 cup chopped dried figs
1/4 cup firmly packed brown sugar
2/3 cup water
1 tablespoon lemon juice
1/2 cup chopped almonds

In a small saucepan, combine figs, brown sugar, water, and lemon juice. Bring to a boil over medium heat, stirring constantly. Cook until mixture is thick enough to spread. Remove from heat; stir in almonds.

Crumb Topping
1/4 cup bread flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine

In a small bowl, combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.

Yield: 2 loaves
 

     

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