My recent bread feast involved, among other breads, a fig & walnut loaf. It was made with Italian type 00 flour, dried mission figs and walnuts. It also had a thin, crisp, salty malt syrup crust. If you’re still not convinced, I’ll come right out and say it: it was delicious!
We had some on the night of the feast, with red wine and blue Stilton cheese. As you might imagine (at least if you’re a fan of blue cheeses), this bread went extremely well with the cheese. And the cheese went well with the wine, so it was all a happy union.
After a couple of days, the bread had lost its immediate freshness, as breads are wont to do. And so it was, at breakfast time, that we learned that the bread is also excellent when toasted, and that it goes well with other cheeses, and pears as well. It’s safe to say that this wasn’t the last time that I will be attempting a fig and walnut bread.
What types of flavored bread do you favor?