New Zealand Almond and Fig Bread

2007-12-25

New Zealand Almond and Fig Bread
 
Recipe from The Bread Bible by Rose Levy Beranbaum
Notes: First, this recipe makes a very small loaf of bread studded with a large quantity of almonds and figs. There are no instructions for an overnight rise, so after making up the dough, I put it in the fridge for about 4 hours, then punched it down, incorporated the fruit and nuts, then put it back for an overnight rise. It's a heavy dough, and I think there are too many almonds for it to form a cohesive ball. The whole wheat flour was a bit rancid too, so this wasn't a very tasty loaf. It's dense, crumbly and dry. No fresh figs were available at the supermarket, so I just skipped the step of plunging a whole one in the top of the loaf.

Here is breadbasket case's loaf and musicpb's version.