The recipe is made with a basic, sweetened bread dough enhanced with:
I kneaded the dough in my Kitchen Aid mixer and added the figs and almonds near the end. In order to get them to mix in better, I first flattened the dough in the bottom of the mixer…
…then spread the figs and almonds on top.
I pressed the fruit and nuts into the dough, then folded the dough over itself several times with a bench scraper.
The dough is minimally kneaded at the beginning and further mixed and developed through several “turns”. After an initial 30 minute rest, I gave the dough its first turn:
I let the dough rise for another 30 minutes, then gave it a second turn. After 30 more minutes, it was ready to be shaped into a boule.
This dough was very nice to work with and easy to shape. And it baked up beautifully. I served the bread for dinner, along with some freshly baked French bread.
This bread was absolutely delicious! The figs and almonds paired well together, making the bread flavorful but not overly sweet. If you like raisins in bread, you’ll like this bread, even if you don’t usually like figs.
This bread really has me looking forward to Nick’s book. I can’t wait to see what else he has up his sleeve!