Figs – Date – Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 kg ½ flour
- 1 teaspoon yeast (dry yeast)
- 1 ½ teaspoon salt
- 1 ½ tablespoon sugar
- 30 g butter
- 350 ml water or milk (or mixed)
- 8 date (s) (fresh or dried)
- 8 fig (s) (fresh or dried)
Print Recipe
Pin Recipe Instructions
- Remove the date kernels and cut the dates into as small pieces as possible. Separate the fig tip and cut it into as small pieces as possible.
- Mix all ingredients well with the fruit pieces (add the flaky butter). Cover and let rest in a warm place for 30 minutes. Mix the dough together. Then knead well. Let rest in a warm place for 1 to 2 hours. Knead again vigorously. Shape the dough as you like (e.g. more than flatbread, spherical or long bread.
- Bake in the preheated oven in the middle at approx. 200 ° C (until the desired degree of browning is achieved, approx. 30 minutes. Remove the bread and let it cool down on a wire rack or on two wooden spoons.
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