Hi there!Beautiful morning. Anthony and I got a little swept up in the sunrise glory and extended our usual route by a couple of miles… running far = running late! Oops.My parents got me these awesome running shoe lights for Christmas! They light up on impact so I look like a disco runner. Paired with my new neon gloves (more on those later this week) I am the “highlight” of East Nashville before 7 a.m.Anthony and I had some great discussion along the way, like what we think is going to happen on The Bachelor (we watch it on Tuesdays to skip the commercials) and my ramblings about the “wine fraud” episode of America’s Test Kitchen radio. Also, is anyone listening to the new season of Serial? I’ve tuned in to a bit but want to sit down and catch up this weekend.
Anyways, back to the run. It was a good one, thanks to above-freezing temps! We covered just over seven miles and got home when the sun was finally up.As promised from yesterday: fig bread! When we were in Australia the other week I ate this wonderful slice of bread with figs and promised myself to try to recreate it when I got home. When it comes to bread I am a woman of my word.I started by making the dough — I used the “pizza dough” setting on my bread machine so that it didn’t cook the dough and stopped after the first rise. Next, I rolled out the dough and added all the figs! Plus walnuts.Then I rolled it all up, put it in a bread pan, and let the dough rise again for about 45 minutes.Next: bake for 40 minutes! (Can you tell that Sunday was a really weird day in terms of sunlight? We had all of these stormy/cloudy periods followed by bright sunlight. Terrible conditions for blog photography.)When I took the cooked loaf out of the pan, the sides were still a little soft. So I put the loaf on a cookie sheet and cooked it at 500 for another five minutes to really crisp up those edges.I let it cool for about five hours so that it was easy to slice. And yes those were the most painful five hours of my life.Here’s the recipe for you bread makers!
Whole Wheat Fig – Walnut – Flax Bread
- 1.5 cups warm water
- 2.5 tablespoons butter, sliced into 3-4 pieces
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 tablespoons flax seeds
- 2 cups bread flour (King Arthur)
- 1.5 cups whole wheat flour (King Arthur)
- 2 teaspoons yeast
- 1 handful walnuts, chopped
- 10-12 dried figs, chopped
Directions: Add water, butter, sugar, salt, cinnamon, flax seeds, flour, and yeast to bread machine (in that order) and set machine to make dough. Once dough is done, roll out into a 1/4-inch thick rectangle. Sprinkle with walnuts and figs. Roll up into loaf shape and place in loaf pan. Let rise in a warm, humid place for 45-55 minutes. Bake at 375 for 40 minutes.Off to get this day started!
- Bread makers: What’s one recipe you’ve recently tried?
- Bachelor nation: What should I prepare myself for tonight?! (no spoilers!)
- Runners: What sort of glow-in-the-dark/reflective/bright gear do you wear in winter?