review Fig Bread

[Guest guest]

I made this bread from the files and it was SO yummy! I only had

cranberry in the house and used fresh instead of dried figs but I made

a double batch. Took one to family gathering and still have one for

us! Thanks for posting it Donna.

 

Peace,

Diane

 

 

 

Fig Bread (from Tassajara Cookbook)

 

1 cup apple or orange juice (both are good)

1 1/2 cups dried figs, de-stemmed but left whole (I cut in half)

1/4 teaspoon salt

1/4 cup butter or margarine

2 eggs

1/3 cup sugar

1/2 teaspoon vanilla

1 teaspoon lemon or orange rind, grated

1 3/4 cups pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

 

Heat the juice almost to boiling and pour it over figs, salt and

butter in a mixing bowl. Stir to melt and set aside in the

refrigerator to cool.

Beat eggs, then beat in the sugar, vanilla and fruit rind. Stir

this into well cooled (room temperature) fig mixture.

Sift the flour together with the baking powder and baking soda. Mix

into the wet ingredients with a minimum number of strokes.

Grease and flour medium sized loaf pan (I used 8.5 X 4.5 size)

pour in the batter, and bake at 350 degrees for 50 to 60 minutes,

until a toothpick comes out clean.