Recipe by JackieOhNo!
VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Quick Yeast Dough, which I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. If figs and raisins are very dry, soak separately in hot water to cover about 30 minutes. Drain and pat dry with paper towels.
Top Review by Chef Tweaker
3rd time's the charm? Having trouble getting my reviews to go thru!
So lets see... I substituted regular raisins for the golden ones and had to omit the anise extract. I really liked the flavor. Hubby said it reminded him a little of fig newtons... if you changed the shape of the bread you could easily make newtons... but they would be MUCH more flavorful and this comment shouldn't prevent anyone who doesn't like newtons from trying it.
The loaf was a little small but I sliced it into natural sized slices and automatically got 10 pieces. If you are feeding a crowd though I would make both loaves because they may want more than one.
- 2⁄3 cup dried fig
- 1 teaspoon anise seed
- 1⁄2 cup walnuts, toasted, cooled
- 2 tablespoons sugar
- 2 teaspoons grated orange zest
- 1⁄4 teaspoon anise extract
- 1⁄3 cup golden raisin
- 2 tablespoons honey
Directions See How It's Made
- Make Quick Yeast Dough.
- Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.
- Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.
- Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
- Heat oven to 400 degrees.
- Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.
- Brush honey over warm bread. Cut into 10 equal slices.