Making Quick Breads by Barbara Karoff

Author:Barbara Karoff
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1992-03-25T16:00:00+00:00

FIG BAR BREAD

This moist loaf tastes almost like fig bar cookies.

1¾ cups dried figs, stems removed

Boiling water

1½ cups unbleached flour

1cup whole wheat flour

½ teaspoon baking soda

1teaspoon baking powder

½ teaspoon salt

½ teaspoon allspice

½ teaspoon ground cloves

⅔ cup brown sugar, packed

1¾ cups walnuts

2 eggs

1 cup buttermilk

⅓ cup melted butter or margarine

Cover figs with boiling water and let stand for 15 minutes. In a large bowl combine the flours, soda, baking powder, salt, spices, and brown sugar. In a food processor or blender puree 1 cup of the figs (drained) and 1 cup of the walnuts with ½ cup of the buttermilk. Chop the remaining figs and nuts and add them to the dry ingredients. In another bowl beat the remaining buttermilk with the eggs. Add the melted butter, pureed nuts, and figs, and mix with the dry ingredients just enough to combine thoroughly. Spoon the batter into greased pans and bake at 350°F until a tester comes out clean. Cool in the pans for 10 minutes and then remove to a rack to cool completely.

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