|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Baja Fig Bread |
|
Print this Recipe (Pan de Higo estilo Baja) Category: Quick Breads Makes 1 small (7 1/2- × 3 3/4-inch) loaf When the missions were established in Baja, Mexico and north into California, the Franciscan friars planted and cultivated fruits and vegetables. Fig trees thrived in the desert climate and figs are still grown in the region. Use dried California mission figs for this quick breakfast bread that's my own creation. The bread is also good thinly sliced and spread with cream cheese. 1 cup whole wheat flour 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/4 teaspoon salt 1 large egg, beaten 1/2 cup orange juice 3 tablespoons plain yogurt or sour cream 1 tablespoon dark brown sugar 1 tablespoon canola oil or vegetable oil 2 teaspoons pure vanilla extract 3/4 cup finely chopped California mission figs 1. Preheat oven to 350°.Grease 1 small (7 1/2- × 3 3/4- inch) loaf pan and line with parchment or wax paper. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, soda, cinnamon, and salt. Make a well in the center. 2. In a medium bowl, mix together the egg, orange juice, yogurt, sugar, oil, vanilla, and figs. Pour the wet ingredients into the well of the dry ingredients and stir together just to combine. Do not over mix. (The batter will be thick.) 3. Spoon the batter into the prepared pan, and level the top. Bake in preheated oven about 35 minutes, or until a tester inserted in the center comes out clean. Turn the bread out onto a wire rack. Cool at least 30 minutes. Slice and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Pumpkin Biscuits Muffins with Cinnamon-Sugar Topping Pecan Muffins Walnut and Apple Muffins Baja Fig Bread Banana Bread Carrot Quick Bread Pumpkin Bread with Sunflower Seeds Whole-Wheat Breakfast Bread Mango-Pecan Quick Bread Mexican-American Corn Bread Whole-Wheat Breakfast Cookies Oval Mexican Sandwich Rolls Quick Mexican Sandwich Rolls Flat Mexican Sandwich Rolls Whole-Wheat Rolls Three Kings Bread Bread of the Dead Oaxacan Bread Mexican Sweet Buns Mexican Pizza * Biscuits, Muffins, and Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
