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Home » Recipes » Cecotec » Fig and nut bread using a Cecotec

Fig and nut bread using a Cecotec

Name: Fig and nut bread using a Cecotec
Prep time: 55 min
Cook time: PTM
Total time: 158 min
Yield: 1 servings
Cuisine: ["French","Mediterranean"]

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(5)

Preparation time

55 min

Total time

158 min

Servings

Calories / Serving

1213 Cals

Difficulty

Average

Imagine a loaf so delightful that even the ancient Romans would trade their finest amphorae of wine for a slice! Fig and nut bread, a timeless treasure, combines the natural sweetness of figs with the crunch of nuts, creating a symphony of flavors that dances on your palate. The recipe traces back to the Mediterranean, where figs were once considered a sacred fruit, often referred to as 'nature's candy.' This bread is not just a treat; it's a culinary journey through history, perfect for breakfast, a delightful snack, or as a companion to your favorite cheese. Plus, did you know that figs are a great source of fiber? So go ahead, indulge guilt-free, and let each bite transport you to a sun-kissed orchard!

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Ingredients

120 g Water
5 g Fresh baker's yeast
250 g Flour t55
5 g Salt
75 g Soft dried fig
50 g Nut

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Steps

Dough

Add 120 g of water, 5 g of fresh baker's yeast in the food processor bowl.
Mix manual: 2:00min / 37°C / Speed 2.
Add 250 g of flour t55, 5 g of salt in the food processor bowl.
Mix knead: 6:00min / 0°C / Speed 1.
Cut into small pieces, and add 75 g of soft dried fig in the food processor bowl.
Chop, and add 50 g of nut in the food processor bowl.
Mix knead: 2:00min / 0°C / Speed 1.
Transfer the content of the food processor bowl in a bowl.
Wash the food processor bowl.
Form the dough into a ball.
Lightly oil the bowl.
Setaside the dough in the bowl during 1h .

Shaping and Baking

Preheat the oven at 240°C.
Place a baking sheet or baking stone in the oven during preheating.
Gently deflate the dough.
Shape it into an oval loaf.
Place the loaf on a piece of baking paper.
Make several diagonal cuts on the surface of the loaf with a sharp knife.
Slide the baking paper with the loaf onto the preheated baking sheet or baking stone.
Cook in the oven at 240°C during 20min.
Cook in the oven at 200°C during 20min.
Bake for another 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack.
Let it cool completely before slicing and serving.
Serve Cold.