New Zealand Almond and Fig Bread
From Rose Levy Beranbaum's book 'the bread bible'. This was my first attempt at making this boule. I loved the idea of a bread full of sliced almonds and figs and wanted to make this little boule after seeing the photo in RLB book. I thought it would make a lovely bread to serve with cheese and wine. The crumb is dense and studded with sliced almonds/on top slivered and dried figs. I did all my mixing by hand and chose the 'Ultimate full flavor variation'.
It tasted very nice except it was a little on the salty side for me. Also I think the photo in the book does not give a good shot of the crust under the slivered almonds which I think keep the crust light....which I do not care for such a light crust! The almond slivers start becoming very dark during the bake so you have to cover it with some foil as instructed. My almond slivers are much darker than they appear in the photos. This boule would make a pretty plater centerpiece and go well with cheese and wine. It has a whole fig in the center and when cut is supposed to resemble a heart! I just picked a large fig!