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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Combine water and honey in processor. Sprinkle yeast over; let stand 8
minutes. Add 2 cups all purpose flour, whole wheat flour, oil, fennel
seeds, salt and ginger. Process until dough comes away from sides of
bowl. Turn out dough onto lightly foured work surface. Sprinkle figs
over. Knead gently until dough is smooth and elastic, sprinkling lightly
with more all purpose flour if sticky, about 5 minutes. Shape dough into
ball. Lightly flour heavy large baking sheet. Transfer dough to sheet;
flatten to 6" round. Cover with plastic. Let dough rise in warm area
until almost doubled, about 2 1/4 hours. Preheat oven to 375^F. Bake
until bread is brown and sounds hollow when tapped on bottom, about 50
minutes. Transfer to rack and cool. Source: Bon Appetit, 2/94. MM by
Lyn.
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