Fig Bread?

[Figgerlickinggood]

@GoodFriendMike zucchini bread is same like Banana except you have to peel, deseed and grate the zucchini then add to batter. Don’t forget to add chopped walnuts.

My wife helps me for sure...she helps me eat everything I cook. lol

WOW! My husband helps me like that too.

 

[TorontoJoe]

You know, I'm gonna have to order some and test this theory.
If you can cook raisins in the bread, you can cook some small fig pieces in there.

Maybe a soak to soften them up first?

 

[9ah-figlet]

Maybe a soak to soften them up first?

I dice them and throw them in. IMHO, the dried Fig helps regulate moisture in the bread (at least with high hydration doughs).

 

[ktrain]

I dice them and throw them in. IMHO, the dried Fig helps regulate moisture in the bread (at least with high hydration doughs).

Does the flavor come through well enough to discern what it is?
I'm wondering because I'm using these wheat grains which have pretty strong flavors that may mask ingredients.
Though...using only white wheat may help with that.

 

[9ah-figlet]

Does the flavor come through well enough to discern what it is?
I'm wondering because I'm using these wheat grains which have pretty strong flavors that may mask ingredients.
Though...using only white wheat may help with that.

It’s like the raisin—you taste it when you hit it but the entire dough doesn’t taste like figs.

I’ve not seen a bread recipe that uses a dried fruit processed to a paste and intermixed throughout the dough (but you bet I’m going to look for one afterwards). Sugar makes the bread burn more easily and the yeast may go nuts gorging on too much sugar.

 

[ktrain]

It’s like the raisin—you taste it when you hit it but the entire dough doesn’t taste like figs.

I’ve not seen a bread recipe that uses a dried fruit processed to a paste and intermixed throughout the dough (but you bet I’m going to look for one afterwards). Sugar makes the bread burn more easily and the yeast may go nuts gorging on too much sugar.

I use honey in place of sugar, have you tried that?
We like it a lot.

 

[Vitooch1]

Just made this bread last week. All by hand and Dutch pot. I also use a bread knife to give the design.

 

[Vitooch1]

I use honey in place of sugar, have you tried that?
We like it a lot.

I also use honey or maple syrup.

 

[Vitooch1]

I also use honey or maple syrup.

Now I wanna make bread again because of your post. Lol!

 

[ktrain]

Now I wanna make bread again because of your post. Lol!

lol....It's one of life's comforts..fresh warm bread.

Never thought of using Maple syrup, you bet I'm gonna try it now.

 

[9ah-figlet]

I use honey in place of sugar, have you tried that?
We like it a lot.

Yes I’ve used honey in some recipes. It’s especially good with wheat bread.

Here’s tonight’s dinner—fig prosciutto pizza (made w/homemade fig port jam at this time of year) with a balsamic drizzle and arugula.

And especially for @ktrain, what I’m drinking with it …

 

[ktrain]

Yes I’ve used honey in some recipes. It’s especially good with wheat bread.

Here’s tonight’s dinner—fig prosciutto pizza (made w/homemade fig port jam at this time of year) with a balsamic drizzle and arugula.
View attachment 3513
And especially for @ktrain, what I’m drinking with it …
View attachment 3514

Oh Em Gee! lol

That's awesome, and that beer sounds tasty.
Is that a local brewery?

 

[bushdoctor82]

Wow - @IzzyBe @Ikibahd @ktrain @TorontoJoe @Vitooch1 @9ah-figlet some great bakers / cooks in this thread.

 

[TorontoJoe]

Wow - @IzzyBe @Ikibahd @ktrain @TorontoJoe @Vitooch1 @9ah-figlet some great bakers / cooks in this thread.

 

[GoodFriendMike]

Yes I’ve used honey in some recipes. It’s especially good with wheat bread.

Here’s tonight’s dinner—fig prosciutto pizza (made w/homemade fig port jam at this time of year) with a balsamic drizzle and arugula.
View attachment 3513
And especially for @ktrain, what I’m drinking with it …
View attachment 3514

I am drooling staring at the screen.
Looks so good.

 

[ktrain]

Wow - @IzzyBe @Ikibahd @ktrain @TorontoJoe @Vitooch1 @9ah-figlet some great bakers / cooks in this thread.

It goes hand in hand with growing...love using fresh items from your own garden.
Today I went out and snipped some fresh Thyme for my soup beans! Mm m

 

[9ah-figlet]

Oh Em Gee! lol

That's awesome, and that beer sounds tasty.
Is that a local brewery?

No it’s imported from Belgium.

While it’s technically a beer, it doesn’t taste anything like one which is good for me because I don’t like beer. It’s more like an alcoholic Jolly Rancher. I am not a sophisticated drinker—if it’s sweet and preferably pink, I most likely will drink it. Lindemanns is pretty widely available—they make raspberry, cherry, peach, and apple lambic beers.

 

[Figgerlickinggood]

Yes I’ve used honey in some recipes. It’s especially good with wheat bread.

Here’s tonight’s dinner—fig prosciutto pizza (made w/homemade fig port jam at this time of year) with a balsamic drizzle and arugula.
View attachment 3513
And especially for @ktrain, what I’m drinking with it …
View attachment 3514

Sorry I couldn’t make it for dinner, we got snowed in. . We had pizza too though, we have Marketside Ultimate Meat from Walmart it’s pretty good believe it or not. We washed it down with wild cherry Pepsi cola.
Your pizza is awesome by the way. It deserves 5 stars

 

[Figneer]

Look really good, enjoy!

 

[IzzyBe]

Fantastic bakers and chefs in this group.
@Toronto Joe Did you ever post your process for making charcuterie (salumi)? Not fig related but it goes well with figs.

I started baking my sourdough again after visiting San Francisco in December and saw that Tartine Bakery sells their country loaves for $15. Closer to home, there is a sourdough bakery close by which sells their loaves for $12.