Make one 9-inch round loaf
1 cup warm water (105F to 115F)
1/3 cup honey
2 envelopes dry yeast
2 cups (or more) unbleached all purpose flour
1 1/2 cups whole wheat flour
2 tablespoons olive oil
2 tablespoons fennel seeds, lightly crushed in mortar with pestle
2 1/2 teaspoons salt
1 teaspoon ground ginger
1 8-ounce package dried Calimyrna figs, diced
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 floured 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-inch round. Cover with plastic. Let dough rise in warm area until
almost doubled, about 2 1/4 hours.
Preheat oven to 375F. Bake until bread is brown and sounds hollow when
tapped on bottom, about 50 minutes. Transfer to rack and cool.
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