Food recipes
Fabulous Fig Bread
Fabulous Fig Bread Ingredients: figs, dried, uncooked water, bottled, generic nuts, pistachio nuts, raw wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table butter, without salt sugars...
Fabulous Fig Bread
Ingredients:
figs, dried, uncooked
water, bottled, generic
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract
Directions:
In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350F (180C).
Grease an 8 1/2 inch by 4 1/2 inch loaf pan.
In medium sized bowl, combine the flour, baking soda and salt.
In a large bowl, beat the butter until fluffy.
Gradually beat in the sugar.
Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened.
Add the dry ingredients and beat until just blended.
With a spoon, blend in the fig mixture.
Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched.
Cool in pan on a rack for 15 minutes, and then turn out and cool completely.
Wrap in plastic and store overnight before serving.
Cut into thin slices.
Ingredients:
figs, dried, uncooked
water, bottled, generic
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract
Directions:
In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350F (180C).
Grease an 8 1/2 inch by 4 1/2 inch loaf pan.
In medium sized bowl, combine the flour, baking soda and salt.
In a large bowl, beat the butter until fluffy.
Gradually beat in the sugar.
Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened.
Add the dry ingredients and beat until just blended.
With a spoon, blend in the fig mixture.
Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched.
Cool in pan on a rack for 15 minutes, and then turn out and cool completely.
Wrap in plastic and store overnight before serving.
Cut into thin slices.