Fig and Anise Bread
What a lovely little bread from Breads From the La Brea Bakery this turned out to be! Silverton cautions that the crust will be dark because of the figs. I was glad I remembered that when I opened the oven because after 32 minutes, the loaves are really dark. Proof is in the taste though, no burned flavor at all, just the rich taste and aroma of soft Mission figs. Didn't have enough figs so after pureeing 3 ounces, I added raisins to bring added weight up to 12 ounces. With only 1/2 teaspoonful of anise seeds, I think it must be like adding a bit of espresso to chocolate or a little grating of nutmeg to Marinara sauce...can't really taste it but the sauce is richer. Didn't do a very good job at even distribution of the fruit but that just adds to its homey look and gives you an ooey-goey bite.