Include in Print View:

Fig Square

Fig Square recipe image
This Fig Square is a comforting, homemade bread that balances the earthy flavor of whole wheat flour with the natural sweetness of dried figs. The dough is enriched with milk, egg, and a hint of orange rind, creating a tender crumb that is perfect for breakfast or an afternoon tea. The fig filling is simmered with allspice until thick and jammy, offering a delightful contrast to the fluffy bread. Baked in a square pan, this recipe yields easy-to-cut slices that hold together beautifully.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 215
Dietary: Vegan, Vegetarian
Description
This Fig Square is a comforting, homemade bread that balances the earthy flavor of whole wheat flour with the natural sweetness of dried figs. The dough is enriched with milk, egg, and a hint of orange rind, creating a tender crumb that is perfect for breakfast or an afternoon tea. The fig filling is simmered with allspice until thick and jammy, offering a delightful contrast to the fluffy bread. Baked in a square pan, this recipe yields easy-to-cut slices that hold together beautifully.
Directions
  1. 1
    In a small bowl, soften the yeast in the warm water and let stand until foamy, about 5-10 minutes.
  2. 2
    In a large bowl, combine the sugar, salt, oil, milk, egg, and orange rind. Beat well to combine.
  3. 3
    Stir in the yeast mixture and 1 cup of the whole wheat flour. Beat until smooth.
  4. 4
    Add the remaining flour gradually. If the dough is sticky, add extra flour, one tablespoon at a time, until it pulls away from the sides of the bowl.
  5. 5
    Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  6. 6
    Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
  7. 7
    Meanwhile, combine the snipped figs, water, and allspice in a saucepan. Bring to a boil, then reduce heat and simmer until the mixture is thick and most of the liquid has evaporated, mashing the figs occasionally. Cool completely.
  8. 8
    Punch down the risen dough. On a lightly floured surface, roll the dough into a rectangle approximately 8 inches wide and 1/2-inch thick.
  9. 9
    Spread the cooled fig filling evenly over the dough, leaving a small border at the edges.
  10. 10
    Roll up the dough tightly like a jelly roll, starting from one of the long sides.
  11. 11
    Lightly oil an 8-inch square baking pan. Place the rolled dough into the pan, seam side down, sealing the ends together.
  12. 12
    Trim any excess dough from the corners with scissors to fit the pan shape neatly.
  13. 13
    Make two shallow slashes on top of each side of the loaf to allow for expansion.
  14. 14
    Cover loosely and let rise again until doubled in size, about 30 minutes.
  15. 15
    Preheat the oven to 350 degrees F (175 degrees C).
  16. 16
    Bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  17. 17
    Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
  18. 18
    Dust lightly with confectioners' sugar just before serving, if desired.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 215kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 15mg5%
Sodium 110mg5%
Total Carbohydrate 42g15%
Dietary Fiber 2.5g10%
Sugars 18g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fig-square/