Dried Fig And Hazelnut Bread

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Butter an 8 1/2 x 4 1/2 x 2 1/2 loaf pan, or 4 small loaf pans.

3. 3

   Line with buttered parchment paper, dust lightly with flour.

4. 4

   Sift the dry ingredients into a bowl.

5. 5

   In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined, then slowly whisk in the dry ingredients.

6. 6

   Stir in the melted butter until it is thoroughly blended, then fold in the figs, cheese, hazelnuts and pepper, making sure they are well distributed throughout the batter.

7. 7

   Pour the batter into the prepared pan or pans and rap it sharply on a work surface to release any air bubbles.

8. 8

   Bake in the center of the oven until the top of the bread is golden, and a tester stuck in the center comes out clean.(40 to 45 minutes for a single loaf, 30 to 35 minutes for smaller loaves.).

9. 9

   Remove the bread from the oven and turn it out onto a wire cooling rack. After about 5 minutes, peel off the parchment paper.

10. 10

    Let cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.