Fig Bread recipe from the Tassajara Recipe Book

[Guest guest]

This is came from the revised edition of the Tassajara Recipe Book. We all

remember that old zen master cookbook, don't we?

I still have my original book. Edward Espe Brown added 35 recipes to this

newer edition and he revised some of the recipes.

This bread is very attractive when you slice it. It's those fig slices that

do it. You can leave the figs whole or cut them in half. Remember the seeds

make a crunchy noise as you chew them, it's a cool sound. I use Turkish figs

and find them at the middle eastern store. This bead is served daily as a

dessert or with tea at the zen center.

This bread freezes well in slices also.

Enjoy!

 

 

Fig Bread

 

1 cup apple or orange juice (both are good)

1 1/2 cups dried figs, de-stemmed but left whole (I cut in half)

1/4 teaspoon salt

1/4 cup butter or margarine

2 eggs

1/3 cup sugar

1/2 teaspoon vanilla

1 teaspoon lemon or orange rind, grated

1 3/4 cups pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

 

Heat the juice almost to boiling and pour it over figs, salt and butter in a

mixing bowl. Stir to melt and set aside in the refrigerator to cool.

Beat eggs, then beat in the sugar, vanilla and fruit rind. Stir this into

well cooled (room temperature) fig mixture.

Sift the flour together with the baking powder and baking soda. Mix into the

wet ingredients with a minimum number of strokes.

Grease and flour medium sized loaf pan (I used 8.5 X 4.5 size)

pour in the batter, and bake at 350 degrees for 50 to 60 minutes, until a

toothpick comes out clean.

 

 

 

" I guarantee you; this place

will blow your mind. "

 

Source: Psychedelic Shack

Norman Whitfield

 

 

for Good - Make a difference this year.

 

 

[Guest guest]

This sounds delicious. Donna. I shall have to make the effort and

find the weight equivalent of American cups so I can make it. I too

have the original Tassajara books - they transformed my life. Your

post sent me scurrying through to the kitchen to take them out

again. Just flipping through them I can remember how much of an

adventure cooking became after reading them. Thank you for reminding

me, Donna.

Christie

 

, purplepassion

<thelilacflower> wrote:

>

> This is came from the revised edition of the Tassajara Recipe

Book. We all remember that old zen master cookbook, don't we?

> I still have my original book. Edward Espe Brown added 35

recipes to this newer edition and he revised some of the recipes.

> This bread is very attractive when you slice it. It's those fig

slices that do it. You can leave the figs whole or cut them in

half. Remember the seeds make a crunchy noise as you chew them,

it's a cool sound. I use Turkish figs and find them at the middle

eastern store. This bead is served daily as a dessert or with tea at

the zen center.

> This bread freezes well in slices also.

> Enjoy!