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Bread Fresh Baked Crusty Bakery

Fig Quick Bread

Ingredients & Directions

1 c California dried figs 4 tb Butter or margarine
2 c Sifted white flour 1 1/2 c Sour milk
2 ts Baking powder 1 ts Soda
1 1/2 ts Salt 2 Eggs
3/4 c Granulated sugar 3/4 c Coarsely chopped walnuts
2 c Whole wheat flour

Cover figs with boiling water, let stand 10 minutes, drain and dry on
towel. Clip stems and cut figs into thin strips. Sift white flour
with baking powder, salt and sugar. Add whole wheat flour and stir
to blend. Work butter into flour mixture. Add sour milk in which
soda has been dissolved and mix. Add beaten eggs, nuts and figs, and
beat. Pour into a paper-lined loaf pan (about 10 x 5 x 3 inches).
Bake in moderate oven (350 F.) about 1 hour and 25 minutes. Serve
hot with butter, or cool and slice very thin for tea sandwiches.
Makes excellent toast when one or two days old.

1 loaf

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