Fig Bread
INGREDIENTS:
2 Sticks (1 C) unsalted
-butter, at cool room
-temperature
1/2 c Sugar
1 lg Egg
1 lg Egg yolk
1 ts Vanilla
Zest of 1 lemon
2 1/2 c All-purpose flour
Pinch of salt
Fig Filling (separate
-recipe)
Egg wash made with 1 yolk
-and a little water
2 Sticks (1 C) unsalted
-butter, at cool room
-temperature
1/2 c Sugar
1 lg Egg
1 lg Egg yolk
1 ts Vanilla
Zest of 1 lemon
2 1/2 c All-purpose flour
Pinch of salt
Fig Filling (separate
-recipe)
Egg wash made with 1 yolk
-and a little water
1. Cream butter and sugar with the paddle attachment of an electric mixer. Add egg, egg yok vanilla, and lemon zest; mix well. Add flour and salt; mix on low speed just until dough comes together. Wrap dough in plastic and chill until firm, about 1 hour.
2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
3. Spread Fig Filling evenly over pastry. RoU out remaining half of dough and cover filling, Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
4. Heat oven to 375'. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with egg wash. Bake 25 to 30 minutes, or until golden brown. Cut into bars and let cool.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl
2. Divide dough in half. Roll out one half to fit a 10-by-15-inch baking sheet. Pick up dough by wrapping it around a rolling pin, and unroll it onto baking sheet.
3. Spread Fig Filling evenly over pastry. RoU out remaining half of dough and cover filling, Trim excess pastry to make a perfect rectangle. Chill for 1 hour.
4. Heat oven to 375'. Use a paring knife to score dough lightly into 1-by-3-inch bars. Use a fork to prick holes in each bar. Lightly brush with egg wash. Bake 25 to 30 minutes, or until golden brown. Cut into bars and let cool.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl