Viral Dish! Fig and Raisin Bread :: Good Recipes

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Fig and Raisin Bread

"This easy recipe yields a nice, rustic, crusty bread. Measurements are in cups rather than by weight because this is more approximately the ratio than the exact weight measurement."

Ingredients :

• three/4 tablespoon lively dry yeast
• 1 half cups warm water
• 1 tablespoon white sugar, or more as needed (non-obligatory)
• three 1/four cups bread flour
• three/four tablespoon salt
• 1 cup raisins
• five massive dried figs, kind of chopped
• 1 teaspoon cornmeal for dusting, or as wished

Instructions :

Prep : 25M	Cook : 8M	Ready in : 5H

• Dissolve yeast in warm water. Add sugar to spark off yeast. Add bread flour; sprinkle salt on pinnacle. Pour in raisins and figs; blend nicely.
• Knead dough for approximately 10 mins. Place in a huge glass bowl and cover with plastic wrap. Let upward thrust for 3 to four hours.
• Turn dough out onto a floured floor. Pick up the side of the dough it's farthest from you and fold it inward, approximately 3/4 of the manner across. Fold the final area of the dough all the way returned over the some distance facet, growing batard, or torpedo, form. Press down at the seam with the side of your palm to seal it.
• Preheat the oven to 475 ranges F (245 stages C). Sprinkle a few cornmeal over the dough and cover loosely; allow proof for forty five minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to reduce some slashes into the top of the dough.
• Bake inside the preheated oven till pinnacle is golden brown and bottom sounds hole whilst tapped, approximately 20 minutes. Let the loaf cool for at least half-hour, because it will keep to cook when it comes out of the oven.

Notes :

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