Fig Apricot And Raisin Bread Recipes

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FIG AND RAISIN BREAD



Fig and Raisin Bread image

This simple recipe yields a nice, rustic, crusty bread. Measurements are in cups instead of by weight because this is more about the ratio than the exact weight measurement.

Provided by Diana71

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 5h

Yield 8

Number Of Ingredients 8

¾ tablespoon active dry yeast
1 ½ cups warm water
1 tablespoon white sugar, or more as needed
3 ¼ cups bread flour
¾ tablespoon salt
1 cup raisins
5 large dried figs, roughly chopped
1 teaspoon cornmeal for dusting, or as needed

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.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 61.7 g, Fat 1.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 0.2 g, Sodium 660.5 mg, Sugar 20.2 g

WHOLE WHEAT APRICOT RAISIN BREAD



Whole Wheat Apricot Raisin Bread image

A recipe from a bag of Bob's Red Mill whole wheat flour. Yum! Great for tea! Don't get freaked out by the preparation time--most of it is the apricots soaking in milk, and they can do that all by themselves while you go on with life.

Provided by AlaskaStephanie

Categories     Quick Breads

Time 5h35m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

2 ounces dried apricots
1 cup milk
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 cup butter
1/4 cup sugar
1 egg, beaten
1/3 cup raisins

Steps:

  • Preheat oven to 350°F
  • Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
  • Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
  • Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
  • Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
  • Turn the loaf onto a wire rack to cool.

Nutrition Facts : Calories 161.9, Fat 5.6, SaturatedFat 3.1, Cholesterol 28.5, Sodium 264.9, Carbohydrate 26.1, Fiber 2.7, Sugar 9.3, Protein 4.2

APRICOT-FIG BREAD



Apricot-Fig Bread image

The apricot jam and chopped fig swirl make this a nice breakfast bread. Rise time is not included in cook or prep time. Both bread machine and non-bread machine options. The original recipe comes from the CA fig advisory board.

Provided by Debbwl

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 17

1/4 ounce fast rising yeast (1 package or 1 teaspoon)
1 tablespoon Splenda brown sugar blend
2 tablespoons Splenda sugar substitute, for baking
2 tablespoons non-fat powdered milk
1/8 teaspoon ground cardamom (optional)
1/8 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1 cup whole wheat flour
2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons vegetable oil
1 teaspoon lemon juice
1/4 cup egg substitute or 1 egg
3/4 cup warm water
1/2 cup dried fig, chopped (3 ounces)
1/3-1/2 cup apricot jam

Steps:

  • Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
  • Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
  • Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
  • Place dough on a floured board; cover and let rest for 10-15 minutes.
  • Roll into a rectangle that is about 1/2 inch thick.
  • Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
  • Let rise in a warm place, till almost doubled about 1 hour.
  • Bake at 375 F for 30 to 35 minutes.
  • Cool on rack.

Nutrition Facts : Calories 2010.2, Fat 13.9, SaturatedFat 2.1, Cholesterol 3, Sodium 2593.4, Carbohydrate 426.5, Fiber 30, Sugar 104, Protein 59.3

APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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