Fig, Apricot And Raisin Bread Recipe

Name: Fig, Apricot And Raisin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g bread flour; 2 teaspoons dry yeast; 4 teaspoons brown sugar; 150 g dried figs, cut into sixths; 100 g dried apricots, cut into quarters; 150 g pitted prunes, cut into quarters; 100 g raisins; 1 teaspoon oil; 2 teaspoons ground cinnamon; 100 ml water

Servings: persons

1
Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
2
Combine yeast, sugar and one cup of warm water in another bowl.
3
Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
4
With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
5
Add in the remaining ingredients and leave the mix to rise.
6
Once it has risen, knock the dough down and divide the dough into two.
7
Knead it into a shape you want and place them into two 1-litre bread tins.
8
Leave to rise again till the size doubles.
9
Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.

668

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 700 g bread flour, 2 teaspoons dry yeast, 4 teaspoons brown sugar, 150 g dried figs, cut into sixths, and more.

Yes, Fig, Apricot And Raisin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig, Apricot And Raisin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions