No, I haven't runaway from home; in fact, I've been right here at the computer for a couple of months now working on a book of breads that's going to be published in Fall 2012. I've lifted a new favorite from the as yet unpublished manuscript to share today. Let me know how you like it.
FIG AND ALMOND BREAD
Royal Crown Bakery in Brooklyn, New York bakes a fig and walnut batard-shaped loaf that I’ve enjoyed many times. My friend Ann Nurse has been a loyal customer for years and whenever I see her she has a couple of loaves of Royal Crown bread tucked under her arm for me. When I was planning which breads to make for this book, I thought of the bread but the owner was busy opening another shop and didn’t have time to talk about it. I embarked on an attempt to recreate the flavor I remembered, but with almonds instead of walnuts. Ann and I both agreed that there might be a little sugar in the dough, and that it looked and tasted as though there might also be a little whole wheat flour. It took a few tries but I’m happy with the result.
