Application Guide

FIG BREAD
The history of the fig is as old as the history of man. Adam covered himself with a fig
leaf in the Garden of Eden, the Romans loved the food of the fig tree, and the fig tree
was brought to the New World, along with grapes, by the Spanish. The fig can be eaten
fresh in the summer and dried in the winter; its delightful sweet nature makes it a fa-
vorite in baking. Use the pale Calimyrna, the top produced variety, or the dark purple
Mission fig. The figs will soften in hot apple juice, so there will not be any chewy
chunks in this quick bread. Serve this bread for breakfast.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup apple juice
4 tablespoons unsalted butter, cut into pieces
1
/
2
pound dried figs, stemmed and cut into quarters (1
cup) Grated zest of 1 orange
2 large eggs
1 teaspoon vanilla extract
1
/
3
cup sugar
2 cups unbleached all-purpose flour
2
1
/
2
teaspoons baking powder
1
/
2
teaspoon baking soda
1
/
2
teaspoon salt
Heat the apple juice and butter over medium-low heat in a small saucepan on the
stovetop, or in a microwave-proof bowl in the microwave, until the butter is
melted. Remove from the heat and add the figs and orange zest. Set aside to cool
to room temperature, about 1 hour.
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