INGREDIENTS

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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