Wine Dharma

DharMag April 2014 Bread with dried figs and raisin: how to make a great Easter recipe

Bread with figs and raisin recipe, cooking tips, how to make Easter Bread Do you know what should never be missing on the Easter lunch table? A delicious loaf of
bread with dried figs and raisins! A traditional recipe very simple to make, but which for centuries has fed man on the day of rebirth.

Ok, but you’re probably wondering how do I make sweet bread for Easter?

The tradition, orthodox, dates back to the Byzantine era, but there is no need to go and find old recipes or books. Because today we are going to make the classic fig bread recipe with a great Tuscan cook. A true teacher not only in the kitchen but also in finding and telling the most significant historical recipes of the Italian tradition.

And then without further delay, let’s go to the recipe of this sweet bread, very easy to prepare, but which once tried will become one of your favorite Easter baking bread moments. Not to mention that children also like it very much and it is perfect as a healthy, tasty and ready snack in a few minutes. Just toast it on a pan and it is already delicious, but if you want you can also add a veil of jam or even a slice of pecorino for a rustic snack.

Ingredients and doses to make the bread with dried figs and raisins

  • 250 grams of 00 flour
  • 250 grams of durum wheat semolina
  • 200 grams of dried figs
  • 200 grams of sultana raisins
  • 25 grams of fresh brewer’s yeast
  • 30 cl of water
  • 1 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 40 grams of soft butter
  • 1 glass of cold black tea
  • 1 egg

How to make bread with dried figs and raisins

Cut the dried figs into small pieces and put them to macerate with sugar and tea for 3 minutes. Put the raisins in warm water for 20 minutes.

Now let’s move on to the preparation of the bread dough with figs: take some time for yourself. You will have to knead and work calmly, to make the dough elastic. Remember not to hurry even with the leavening of the bread: it is always bread, so flour and time are the main ingredients. The first leavening of fig bread must be at least 4 hours, for the second 1 hour is fine.

Ok, let’s start with the fig and raisin bread recipe. Dissolve the yeast in a little bit of water.

Sift the two flours, add the salt, the dissolved yeast, water, the sugar, the butter at room temperature and the egg.

At the end of processing add the figs and raisins drained and floured. Finish kneading, cover and let rise for at least 4 hours.

When the dough has reached the correct leavening, place it on the baking sheet lined with parchment paper, give the bread an elongated shape, leave it to rise for another 1 hour.

Baking the bread

Bake in a hot oven at 200 ° for about 40 minutes. Take it out of the oven and let it cool for 20 minutes then is ready

This bread lends itself to being consumed alone, but it is delicious when paired with an artisan pit cheese, pecorino and onions jam, cream cheese like robiola or a slice of salami.

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