Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Bread
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix, knead into a smooth, moist dough using the dough hook on the food processor. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Bread
Knead the figs and pistachios into the dough. On a lightly floured surface, shape into a loaf approx. 25 cm long, transfer to the prepared tin, cover and leave to rise at room temperature for approx. 1 hr. Make 3 diagonal incisions, approx. 1 cm deep.
To bake
Approx. 10 mins. in the lower half of an oven preheated to 240 °C. Reduce the heat to 180 °C and bake for a further 25 mins. Remove from the oven, remove the bread from the tin and leave to cool on a rack.
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