fig rye bread

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I'm going to make this bread and want to include the original source of the recipe when I save it to my files. Joe attributed it to Bon Appetit but I have not been able to find it on Epi or after doing a google search. There is a fig and fennel bread on Epi but it is very different. Does anyone have other info I might use? I like to give credit where credit is due.

BTW - I'm serving it with Cathy's Mom's pork and sauerkraut using my homemade saurkraut.

 
cyalexa2 - Not all recipes are placed on Bon Appetit's Website. You would have to have access

to the original magazine to look it up. I know I have that issue but I won't have access to it until June. If you wish, remind me and I will look it up for you. Or perhaps, somone else here has the original copy to look up.

 
didn't know that, thanks

I put the BA May 1995 citation on the recipe when I printed and saved it.

I have the dough underway now. I'm going to refrigerate it overnight. Tomorrow I will add the figs, shape the loaf and bake.

 
Yep, that's the magazine it's from. I don't know why it was not included on the site--I still

have the issue. It is from the Le Ber family, hoteliers and restauranteurs on the French Mediterranean Island of Porquerolles The whole menu:

Warm Salad of Leeks and Shrimp with Carrot Vinaigrette

Grilled Turbot with Asparagus, Artichokes and Tomatoes

Fig Rye Bread

Cheese Platter

Fresh Fruit and Cookies.

I made the whole menu for my parents when the issue came out. The only recipe I tried a second time was the bread, but I remember the dishes were nice and I can type the recipes if you'd like them

 
Thanks!

No need to type the other recipes. I made the dough yesterday and it is in my refrigerator. I will add the dates and bake it today. The dough is a bit dryer than what I am used to working with so rather than knead the dates in I will probably do a cinnamon roll-approach and flatten the dough, sprinkle on the dates then shape my loaf by folding and rolling.

 
I really enjoyed this bread.

Did everyone else use a full 12oz of figs? I was only able to get a little over 8oz into the dough.

Has anyone tried prunes instead of dates?

 
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