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SWEET BREAD - FIG AND WALNUT BREAD
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
FILLING
Dried figs, roughly chopped 1 cup ¾ cup ½ cup ¼ cup
Toasted walnuts ¾ cup M cup ½ cup L cup
Orange liqueur or orange juice 2 tablespoons 1½ tablespoons 1¼ tablespoons 1 tablespoon
Honey 3 tablespoons 2½ tablespoons 2 tablespoons 1½ tablespoons
OPTIONAL TOPPING
Coarse sugar 1 tablespoon ¾ tablespoon ½ tablespoon ½ tablespoon
Egg wash: 1 egg + 1 tablespoon water, beaten
Making the Poolish
In a small bowl, combine the water, flour and yeast and allow to ferment overnight for up to 24 hours. In the meantime, combine the ingredients for
the filling and refrigerate overnight.
Making the Bread
Ensure the collapsible paddle is securely attached and in the upright position before adding the poolish, then the rest of the ingredients to the bread
pan in the order listed. Secure the bread pan inside the baking chamber. Select the SWEET setting and loaf size. Press the START | PAUSE button. At
the end of the second rise and final punch down, press and hold the START | PAUSE button to momentarily pause the cycle. Remove the dough from
the bread pan. On a lightly floured surface, roll the dough out into a rectangle about 6” (15cm) wide and 13” (33cm) long. Spread the filling all over
the dough, leaving a 1” (2.5cm) border. From the top short end, fold the dough over L of the way down. Then take the shortest end closest to you and
roll the dough “jelly roll” style, into a tight roll, sealing the side edges as you roll. Seal the seam by pinching it against the folded dough. Remove the
collapsible paddle from the bread pan and place the rolled dough, seam side down, into the bread pan. Use caution as the paddle will be hot. Brush
the top with the egg wash and sprinkle with sugar if desired. Close the lid. Press the START | PAUSE button to resume the cycle. When the cycle is
complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.
BBM800XL_IB_FA.indd 96 1/07/10 10:47 AM