Name: Maple Walnut and Fig Bread
Ingredients: 1 3/4 c (10 1/2 ounces) dried figs, diced; 1/2 c (4 ounces) warm water (85 degrees to 90 de; 2 2/3 c (12 ounces) unbleached all-purpose flour; 1 2/3 c (6 1/2 ounces) cake flour; 1 3/4 c (5 1/4 ounces) old-fashioned rolled oats; 2 tb Baking powder; 1/2 Teaspoo kosher salt; 1 1/3 c (11 ounces) maple syrup; 1 1/3 c (11 ounces) milk; 4 lg Eggs, lightly beaten; 2 lg Egg yolks; 3/4 c (6 ounces) canola oil; 2 c (8 ounces) walnut pieces, toasted; Additional maple syrup for glazing

Nowhere on the pages of the Gospel record did anyone ever deny the reality of Jesus’ miracles. Who could deny them? There were too many, and they had been done too publicly to be dismissed by even the most skeptical gainsayers. Of course, some desperately tried to attribute Jesus’ miracles to the power of Satan (Matthew 12:24). No one, however, ever denied that the miracles were real. Anyone could see that He had the power to cast out demons and do miracles at will. No one could honestly question whether He truly had power over the supernatural world.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		New text im, Cooking liv	1	Servings

INGREDIENTS

1 3/4	c	(10 1/2 ounces) dried figs, diced
1/2	c	(4 ounces) warm water (85 degrees to 90 de
2 2/3	c	(12 ounces) unbleached all-purpose flour
1 2/3	c	(6 1/2 ounces) cake flour
1 3/4	c	(5 1/4 ounces) old-fashioned rolled oats
2	tb	Baking powder
1/2		Teaspoo kosher salt
1 1/3	c	(11 ounces) maple syrup
1 1/3	c	(11 ounces) milk
4	lg	Eggs, lightly beaten
2	lg	Egg yolks
3/4	c	(6 ounces) canola oil
2	c	(8 ounces) walnut pieces, toasted
		Additional maple syrup for glazing

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 350
degrees F.
Put the diced figs in a medium bowl and add the warm water. Let soak until
softened.
Whisk the unbleached flour, cake flour, oats, baking powder, and salt
together in a large bowl. Set aside.
Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl
and stir with the whisk to combine. Add the mixture to the dry ingredients,
stirring with a spoon just until all the flour is moistened. This should be
a wet batter, because the oats absorb a lot of the liquid during baking.
Fold the walnuts and figs into the batter (the figs do not need to be
drained). Divide the batter evenly between two oiled 9- by 5-inch loaf
pans. Bake for about 1 hour, until a toothpick inserted in the center comes
out clean. (If your oven bakes unevenly, rotate the pans from left to right
and front to back about halfway through the baking time.)
Remove the pans from the oven and use a pastry brush to glaze the tops of
the loaves with maple syrup. Set them on a rack to cool for about 10
minutes. Turn the loaves out of the pans and set them on the rack to cool
completely before serving. Wrap any leftovers tightly in plastic wrap and
store at room temperature. They may also be frozen, wrapped first in
aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
Yield: 2 9- by 5-inch loave
NOTES : (Recipes courtesy of Amy Sherber from her book Amy's Bread
Posted to MC-Recipe Digest V1 #325
Recipe by: COOKING LIVE SHOW #CL8768
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:50 -0500

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