Baja Fig Bread Recipes

FIG BREAD

Steps:

• Preheat oven to 350 degrees F. Spray an 8 1/2- x 4 1/2-inch loaf pan with cooking spray.
• Whisk together mashed figs, egg, sugar, butter and vanilla in a large bowl until well combined. Stir together flour, baking powder, salt and cinnamon in a small bowl. Whisk flour mixture into fig mixture, stirring until just combined. Pour batter into prepared pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool in pan 10 minutes. Remove from pan; transfer to a wire rack to cool completely, about 1 hour.

EASY TO MAKE HOMEMADE FIG BREAD

Steps:

• Pre-heat your oven to the BAKE only option to 170 C which is about 350 F
• Heat a non-stick frying pan with a medium heat and dry roast a 1/4 cup of blanched almonds between 3 to 4 minutes, then set aside
• Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree
• Next add 2 tablespoons of organic honey and 2 tablespoons of extra virgin Spanish olive oil to the mortar and mix everything together until well mixed
• Add 1 cup of all-purpose flour to a bowl, a generous teaspoon of baking powder, 2 tablespoons of sugar and mix it together until well mixed
• Add the fig mixture into the bowl with flour, also add a 1/4 cup of oat milk and a pinch of sea salt and mix everything together until well mixed
• Grease a 2 x 6 inch bread pan with some extra virgin Spanish olive oil and evenly distribute the bread mixture into the pan
• Add the bread pan into the oven for exactly 30 minutes, then remove from the oven and let rest at room temperature for at least 15 minutes
• Remove from the bread pan, cut into thin slices and serve
• Enjoy!

FRESH FIG BREAD

Steps:

• Gather the ingredients.
• Heat the oven to 350 F/180 C/Gas 4. Grease and flour two 9 x 5 x 3-inch loaf pans (or 3 small loaf pans).
• In a mixing bowl with an electric mixer, beat the eggs. Add the sugar and beat well.
• With the mixer on low speed, add the mashed figs and vegetable oil.
• Sift together flour, baking soda, salt, and cinnamon.
• Add the flour mixture to the first mixture alternating with the buttermilk. Beat until well blended.
• Fold in chopped pecans.
• Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The center may sink slightly while cooling.

FIG AND RAISIN BREAD

Steps:

• Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
• Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
• Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
• Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 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 cut a few slashes into the top of the dough.
• Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

FIG BREAD

Steps:

• In a small saucepan, heat the apple juice over moderately high heat just until boiling, about 3 minutes. Remove from heat, add butter, and stir until melted. Stir in the salt and figs. Cool to room temperature.
• Preheat the oven to 350*F. In a large bowl, stir together the flour, baking powder, and baking soda. In a medium bowl, beat eggs, sugar, and vanilla until well incorporated. Stir in fig mixture and lemon rind. Add all to the dry inigredients and stir until just moistened. Do not overmix.
• Spoon the batter into a greased 8"x4"x2" loaf pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let it cool upright in the pan on a wire rack for at least 10 minutes. Remove and let cool completely.
• Makes 1 loaf.

FIG AND BANANA LOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
• Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BAJAN SWEET BREAD (BARBADOS)

Steps:

• Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
• In a mixer cream together the brown sugar, shortening and butter.
• Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
• Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
• Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
• Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

BAJA FIG BREAD

Steps:

• 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAJA FIG BREAD

Steps:

• 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRACKED BLACK PEPPER & FIGGY BREAD

Steps:

• In a large bowl, stir together the flour, pepper, salt and yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
• Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
• Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.