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February 1, 2015
With Easter early this year, the New Zealand Almond and Fig Bread seemed to be a perfect compliment to spring. I’ve been wanting to make this bread since I bought the book, so now’s my chance. I couldn’t resist the urge to cut the bread right down the middle like the picture, and much to my surprise, the fig and almonds left a very soft visual imprint. Granted, I didn’t use black mission figs, but I thought that the amount of dried fig would have been very visible. Oddly enough, the seeds distributed evenly throughout the loaf, and most of the flesh of the fruit sort of melted into the bread itself. Hmm. The crumb was dense and the bread overall didn’t have much flavour. For me, it was more of a texture thing. The seeds from the fig were lightly crunchy and the almonds, well they do what almonds like to do—be nutty. Still, Rick and I really enjoyed eating our way through the loaf.
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