Enitharmon’s Kitchen

Tuesday, 1 April 2008

I’ve been making fig bread. I haven’t made fig bread for a few years now, at least not until last week. It was so delicious I had to make some more today and once again I took advantage of the apparently permanent half-price sale at the Barrow branch of Julian Graves.

I use my bread maker to do the hard work with the dough, but when it’s been well kneaded and risen somewhat I dump it onto a baking sheet, leave it to do a second rise, and then bake it in the oven. This is what you do. You need

500 ml boiling water
500 g white bread flour
1 tsp sugar
1 tsp salt
1 tsp dried yeast
1 good handful of dries figs.

Soak the figs in the water for 15 minutes or so. Decant the water, make it up to 500 ml again from the kettle, and put it in the breadmaker with the salt, sugar, flour and yeast. Chop the figs roughly and through them in. Run the breadmaker on the dough setting. When it’s done, turn out the dough, shape it into a long loaf, let it rise again for half an hour and then bake for 30 minutes at 190 degrees.

You don’t get lumps of fig in the bread, just a brown and slightly sweet figginess and a slight, pleasant crunchiness from the fig seeds. It may or may not keep you regular, but it tastes pretty good!

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2 Responses to “Enitharmon’s Kitchen”


  1. That sounds amazing. I imagine it would be hard work to make Fig Bread without a breadmaker – I don’t have access to one!

  2. wyldetwo Says:

    I was going to ask the same sort of thing as Leonie – if you didn’t have a breadmaker, would it be best to mash or puree the figs before adding to the dough?


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