Fennel Fig & Almond Bread from The Modern Baker by Nick Malgieri

Name: Fennel Fig & Almond Bread from The Modern Baker by Nick Malgieri
Ingredients: 1½ cups (8 to 9 ounces/225 to 250 grams) stemmed and diced white or black dried figs; 1 cup (about 4 ounces/100 grams) slivered almonds, lightly toasted; 2 large eggs; ¾ cup milk; 6 tablespoons (¾ stick) unsalted butter, softened; ⅔ cup sugar; 2 teaspoons fennel seeds, crushed; ½ teaspoon salt; 2 teaspoons baking powder; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)

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This delicious bread was inspired by a fragrant golden raisin, fennel, and cornmeal bread created by my friend Amy Scherber, owner of Amy’s Bread in New York City. The touch of fennel is a perfect...

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Ingredients

1½ cups (8 to 9 ounces/225 to 250 grams) stemmed and diced white or black dried figs
1 cup (about 4 ounces/100 grams) slivered almonds, lightly toasted
2 large eggs
¾ cup milk
6 tablespoons (¾ stick) unsalted butter, softened
⅔ cup sugar
2 teaspoons fennel seeds, crushed
½ teaspoon salt
2 teaspoons baking powder
2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)