Serving Details
Makes 1 loaf, approximately 10 servings
Recipe Description
This Cracked Black Pepper & Figgy Bread combines the unique warmth of black pepper with the natural sweetness of figs, creating a flavorful loaf that’s both sweet and savory. Perfect for pairing with cheeses, cured meats, or as a stand-alone snack.
Cooking Time
- Preparation Time: 20 minutes
- Resting Time: 1 hour 30 minutes
- Baking Time: 30-35 minutes
- Total Time: Approximately 2 hours 25 minutes
Nutritional Ingredients
- Calories: 180 kcal per slice
- Carbohydrates: 30g
- Protein: 4g
- Fat: 4g
- Fiber: 2g
- Sugar: 8g
Ingredients
- 3 cups all-purpose flour
- 1 tbsp cracked black pepper
- 1 cup dried figs, chopped
- 1 1/2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water
- 1 tbsp olive oil
Instructions
- Prepare the yeast: In a small bowl, combine warm water with the yeast. Allow it to sit for about 5-10 minutes until frothy.
- Mix the dough: In a large mixing bowl, combine flour, cracked black pepper, salt, and figs. Add the yeast mixture and olive oil, then mix until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the loaf: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
- Second rise: Cover the loaf with a cloth and let it rise for 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes or until the bread sounds hollow when tapped.
- Cool and serve: Remove from the oven and let it cool on a wire rack. Slice and enjoy!
FAQs
Can I use fresh figs instead of dried figs?
It’s recommended to use dried figs for this recipe as they hold up better in the dough and provide concentrated sweetness. Fresh figs may add too much moisture to the dough.
How can I store this bread?
Store in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months.
