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New Zealand Almond and Fig Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 05 Feb 2017 21:00:03 -0800
v117.n005.4
* Exported from MasterCook *

                     Bread, New Zealand Almond and Fig

Recipe By     :© 2003 Rose Levy Beranbaum
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Ethnic
                 Fruit                           Nuts

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough Starter (Sponge):
      3/4           cup  bread flour -- about 4 oz,  117 grams
      1/2      teaspoon  instant yeast -- 1.6 grams
      3/4      teaspoon  sugar -- 3.1 grams
      3/4           cup  water -- at room temperature (70F  - to 90F)
                         Flour Mixture:
      3/4           cup  bread flour -- 4 oz/ 117 grams
   2        tablespoons  bread flour -- 0.6 oz/ 19 grams for kneading
      1/2           cup  whole wheat flour -- 2.5 oz/ 72 grams
      1/2      teaspoon  yeast -- instant, or 1.6 grams
   2          teaspoons  oil -- 9 grams
   1 1/4      teaspoons  salt -- 0.25 oz/ 8.3 grams
   1                cup  almonds -- 2.6 oz/ 75 grams unblanched 
slivered (not sliced) , coarsely chopped
      1/2           cup  dried Mission fig -- stems removed, cut into 
1/4" -to 1/2" pieces, plus
   1              whole  fig -- for décor
                         Almonds and Apricot Glaze:
   1                cup  sliced almonds -- 2.6 oz/ 75 grams
   3        tablespoons  apricot jelly -- 1.75 oz/ 50 grams
   2        tablespoons  water -- 1 oz/ 30 grams

New Zealand

La Cloche Bread Baker OR a half sheet pan, either one lined with a 
nonstick liner such as Silpain or parchment, or sprinkled with flour 
or cornmeal

A baking stone OR baking sheet
Oven Temperature: 425F, then 375F (if using La Cloche, 450F, then 400F)

1. Make the sponge. In a mixer bowl or other large bowl, place the 
flour, yeast, sugar and water. Whisk until very smooth, to 
incorporate air, about 2 minutes. The sponge will be the consistency 
of a thick batter. Scrape down the sides of the bowl Set it aside, 
covered with plastic wrap, while you make the flour mixture.

2. Combine the ingredients for the flour mixture and add to the 
sponge. In a medium bowl, whisk together the bread flour (reserve 1/4 
cup if mixing by hand), whole wheat flour, and yeast. Sprinkle this 
on top of the sponge and cover it tightly with plastic wrap. Allow it 
to ferment for 1 to 4 hours at room temperature. (During this time 
the sponge will bubble through the flour mixture in places; this is fine.)

3. Mix the dough.

Mixer Method:

Add the oil and mix with the dough hook on low speed (#2 if using a 
KitchenAid) until the flour is moistened enough to form a rough 
dough. Scrape down any bits of dough. Cover the bowl with plastic 
wrap and allow the dough to rest for 20 minutes.

Sprinkle on the salt and knead the dough on medium speed (#4 
KitchenAid) for 7 minutes. It will be smooth and shiny and cling 
slightly to your fingers, If it is still very sticky, knead in a 
little flour. If it is not at all sticky, spray it with a little 
water and knead it in. (It will weigh about 17 oz/ 490 grams.) Allow 
the dough to rest for 10 minutes.

Turn the dough out onto a lightly floured counter and roll it into a 
rectangle about 9" by 14". Sprinkle with the chopped almonds and 
cut-up figs. Roll up the dough and knead it for a few minutes to 
incorporate the almonds and figs evenly. Shape it into a ball.

Hand Method:

Add the oil and salt and, with a wooden spoon or your hand, mix until 
the flour is moistened. Knead the dough in the bowl until it comes 
together, then scrape it onto a lightly floured counter. Knead the 
dough for 5 minutes, enough to develop the gluten structure a little, 
adding as little of the reserved 1/4 cup of flour as possible to keep 
it from sticking. use a bench scraper to scrape the dough and gather 
it together as you knead it. At this point, it will be very sticky. 
Cover it with the inverted bowl and allow it to rest for 20 minutes. 
(This resting time will make the dough less sticky and easier to work with.)

Knead the dough for another 5 minutes or until it is very smooth and 
elastic. It should still be moist enough to cling slightly to your 
fingers. If it is very sticky, add some of the remaining reserved 
flour, or a little extra. (The dough will weigh about 17 oz/490 
grams.) Allow the dough to rest for 10 minutes.Roll the dough into a 
rectangle about 9" by 14", and sprinkle with the almonds and cut-up 
figs. Roll up the dough and knead it for a few minutes to incorporate 
the almonds and figs evenly. Shape it into a ball.

Both Methods:

4. Let the dough rise. Set the dough in a 4-qt dough-rising container 
or bowl, lightly greased with cooking spray or oil. Press down the 
dough and lightly spray or oil the top. Cover the container with a 
lid or plastic wrap. With a piece of tape, mark the side of the 
container at approximately where double the height of the dough would 
be. Allow the dough to rise (ideally at 75F to 80F) until doubled, 
about 1 1/2 hours.

Using an oiled spatula or dough scraper, scrape the dough out into a 
floured counter, and press down on it gently to form a rectangle. 
Fold the dough into a tight package or give it 2 business letter 
turns, and set it back in the container. Oil the surface again, 
cover, and mark where double the height of the dough would now be. It 
will fill the container fuller than before because it is puffier with 
air. Allow the dough to rise until doubled, about 1 hour.

5. Shape the dough, encrust it with almonds, and let it rise. Turn 
the dough out onto a lightly floured counter and press down on it 
gently to flatten it slightly. Round the dough into a 4 1/2" ball and 
lightly spray or brush the surface with water. Scatter the almonds on 
a counter. Roll the ball of dough in the almonds to cover it 
completely, pressing the nuts into the dough. Firmly push the whole 
fig, pointed end down, into the center so that it is submerged as 
deeply as possible into the dough. The loaf will measure 5" by 1 1/2" high.

Place it on the baking sheet or the La Cloche base. Cover it with a 
large container, or cover loosely with oiled plastic wrap. Let the 
dough rise until doubled, about 1 hour to 1 hour and 15 minutes. It 
will be about 5 1/2" by 3" high, and when it is pressed gently with a 
fingertip, the depression will very slowly fill in. press any 
remaining almonds into the empty spaces created by the dough's expansion.

6. Preheat the oven. Preheat the oven to 425F, or 45F if using La 
Cloche, 1 hour before baking. Have an oven shelf at the lowest level 
and place an oven stone or baking sheet on before preheating. If 
using La Cloche, preheat the dome along with the oven.

7. Bake the bread. If using La Cloche, carefully place the hot dome 
onto the base and quickly but gently set it on the hot stone or hot 
baking sheet. Bake for 10 minutes. Lower the temperature to 400F and 
continue baking for 30 to 35 minutes or until the bread is golden 
brown and a skewer inserted in the middle comes out clean (an 
instant-read thermometer inserted into the center will read about 190F).

Alternatively, quickly but gently set the baking sheet on the hot 
stone or hot baking sheet. Bake for 5 minutes. Lower the temperature 
to 375F and continue baking for 35 to 40 minutes or until the bread 
is golden brown and a skewer inserted into the middle comes out clean 
(an instant-read thermometer inserted into the center will read about 
190F.) If the nuts begin to brown, tent the loaf loosely with 
aluminum foil. Halfway through baking, turn the pan around for even baking.

8. Glaze the bread. Meanwhile, in a small saucepan, mix the apricot 
jelly and water together. Bring to a boil and simmer for 1 to 2 
minutes, stirring constantly. With a spoon, press the preserves 
through a strainer to make a smooth glaze.

When the bread is done, remove it from the oven and brush It with the 
hot apricot glaze. Return it to the oven for 1 minute to set the glaze.

9. Cool the bread. Remove the bread from the oven and transfer it to 
a wire rack to cool completely.

Ultimate Full Flavor Variation:

For the best flavor development, in Step 2, allow the sponge to 
ferment for 1 hour at room temperature, then refrigerate it for 8 to 
24 hours. If using the hand mixing method, remove it from the 
refrigerator about 1 hour before mixing the dough.

Yield:
A 6-by-3" high round loaf/ 1 pound/ 7.75 oz /679 grams

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 14g Fat (46.3% 
calories from fat); 8g Protein; 28g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 228mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : The bread is delicious without further adornment, but 
it is also perfect with a blue cheese. My favorites are mild 
Cambozola blue and Saga blue.

NOTES : This stunning bread is encrusted with sliced almonds and 
gilded with an apricot glaze. The crumb is dense and studded with 
chopped almond and dried figs, with one whole fig implanted right in 
the center, which, when cut, resembles a heart.

Time Schedule:

Dough Starter (Sponge): minimum 1 hour, maximum 24 hours

Minimum Rising Time: about 3 1/2 hours

Baking Time: 40 to 45 minutes

Pointers for Success:

1.  Unbleached all-purpose flour could be used for this bread, but I 
prefer bread flour, which produces a crumb with a chewier texture, 
more compatible with the texture of the figs and nuts.

2.  Slivered almonds are thicker than sliced almonds and when chopped 
offer a coarser texture to the crumb. They are easier to chop than 
whole almonds, which also work well. If unblanched, meaning the nuts 
still have their brown skin, they add a little more flavor. Sliced 
almonds make the most beautiful decoration for outside of the loaf.

The Dough Percentage:
Flour: 100% bread
Water: 54.5%
Yeast: 0.98%
Salt: 2.6%
Oil: 2.8

© 2003 Rose Levy Beranbaum

Nutritional info, per serving:
Calories 445 kcal
Protein 14 g
Sugar 12 g
Fiber 8 g
Total Carbohydrate 59 g
Cholesterol 0 mg
Sodium 543 mg
Saturated Fat 3 g
Fat 19 gm