New Zealand Almond and Fig Bread

Rose's New Zealand 

Almond and Fig Bread

is a fun recipe.

The first step is making a sponge

and covering it with flour and yeast.

Always love this part.

The moment the sponge breaks

through the cover of flour

is total affirmation

yeast 

is working its magic!

After oil and salt are added

to the dough 

and kneaded together.

it rests and rises,

then rolls into a rectangle

awaiting dried figs and almonds.

A bit more kneading

then a series of warm rises

with a fold over tucked in.

The dough is rolled into a ball,

brushed with water and 

rolled in almonds.

One last rise and off 

to the oven.

Out of the oven apricot

glaze is brushed over the hot bread.

As always,

the hardest part is waiting

for the bread to cool.

So curious to cut and see

how the interior looks.

It's really good spread with

beurre noisette

on a barely warm slice.

Tomorrow maybe

with cream cheese for breakfast

and a sigh of relief

that I'm finally caught up

with the Alpha Bread Bakers.

Toasted under the broiler with cream cheese

Ahhh, yes!

Nice on both counts.

~

The Bread Bible

by

Rose Levy Beranbaum