I couldn't find a single recipe using fresh figs in any of my bread
cookbooks, but was able to find a few online. Found this one at
http://www.ajlc.waterloo.on.ca/Recipes/index.html. There are a mind boggling
number of recipes at this site, including all the recipes from the Bread
Bakers List.
Fresh Fig Focaccia
Source: "Cooking Light magazine"
Recipe By : Deborah Madison
Serving Size : 9
1 package active dry yeast
1 cup warm water 100 to 110 F
2 tablespoons olive oil divided
1 tablespoon honey
1 teaspoon grated orange rind
1/2 teaspoon salt
2 3/4 cups flour divided
10 ounces fresh figs (about 9) cut into eighths (2 cups), divided
1 tablespoon turbinado sugar or sugar
1/2 teaspoon anise seed
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1
1/2 tablespoons of the oil, honey, orange rind and salt. Lightly spoon flour
into dry measuring cups; level with a knife. Stir in 2 1/2 cups of the
flour. Turn dough out onto a floured surface. Knead until smooth and
elastic, about 10 minutes; add enough of remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands, dough will feel tacky.
Place dough in large bowl coated with cooking spray, turning to coat top.
Cover dough and let rise in a warm place (85 F), free from drafts, 45
minutes or until doubled in size. Press two fingers into dough. If
indentation remains, the dough has risen enough. Punch dough down, and turn
out onto a lightly floured surface. Arrange 2/3 cup figs over dough; gently
knead four to five times or just until figs are incorporated into dough.
Press into a 15-by-10-inch rectangle. Place on a large baking sheet coated
with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Heat oven to 400 F.
Uncover dough. Make indentations in top of dough using the handle of a
wooden spoon or your fingertips. Gently brush dough with remaining oil.
Sprinkle surface of dough with remaining figs, gently pressing figs into
dough. Sprinkle with sugar and aniseed. Bake at 400 F for 25 minutes
or until golden.
____________________________
Nutrition information per serving: 205 calories, 3.6 grams fat, 0
cholesterol, 131 milligrams sodium.
Found this at Recipesource.com
FRESH FIG MUFFINS
Serving Size : 12
Categories : Muffins
2 large Fresh figs -- finely chopped
2 cups Flour
2 tablespoons Flour
1/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Milk
1 Egg -- beaten
1/4 cup Butter or margarine -- melted
Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine
remaining flour, baking powder and salt in a medium bowl; sift together 4
times. Stir together milk, eggs and butter; add to dry ingredients,
stirring until moistened. Fold in reserved figs. Spoon batter into greased
muffin pans, filling 2/3 full. Bake at 450 F for 20 minutes or until golden
brown. Remove from pans. Serve warm.
From southernfood.about.com--
FIG BREAD
3 eggs
2 1/2 c sugar
2 c ripe figs, mashed
3/4 c peanut oil
3 c flour
2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 c buttermilk
1 c chopped pecans
Beat eggs, add sugar and beat well. Add fig puree and oil. Sift together
flour, soda, salt and cinnamon. Add the fig mixture alternately with the
buttermilk. Beat well. Fold in pecans. Bake at 350 degrees for 1 hour in
greased and floured loaf pans.
Makes 3 loaves.
From Sunset Magazine via californiafigs.com--
FRESH FIG BREAD
1 1/2 cups California fresh figs, stemmed and coarsely chopped
1/4 cup dry sherry
1 2/3 cup flour
1/2 cup chopped walnuts
Teaspoon each: nutmeg and cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup sugar
1/2 cup salad oil
2 eggs
Combine figs and sherry; let stand 15 minutes. Mix together flour, walnuts,
cinnamon, nutmeg, baking soda and salt. In a mixer bowl, beat sugar, oil and
eggs to mix. Blend in flour mixture; gently stir in figs and sherry. Pour
batter into well-greased loaf pan and bake at 350 F for 1 1/4 hours or until
bread feels firm when gently pressed in center. Cool in pan 10 minutes then
invert onto a rack. Bread can be frozen for later use.