Some Breads and Spreads

We're pretty busy around here getting ready for a new issue and a couple shows. This post is an excerpt from the Jan/Feb '05 issue of The Essential Herbal, sent by Sarah Liberta. Sarah has a wonderful like of mixes at her web site. The link is shown at the end of the article. This should keep you busy until I get back :-).

Hearts and Flowers Breads and Spreads

These lovely open-faced sandwiches are the perfect complement to afternoon tea. If you don’t have the vertical pans, bake in loaf pans, slice thinly and cut desired shapes with cookie cutters.

Fig Bread

Ingredients
2 cups bread flour
2 Tblsp sugar
1 Tblsp powdered milk
1/2 tsp salt
1 Tblsp butter or margarine
1 egg + water to equal 5 ounces
1/3 cup fig preserves with syrup
1/3 cup pecans, coarsely chopped
Dash of grated lemon peel
1 tsp yeast.

Method
Place all ingredients in your automatic bread machine according to manufacturer’s instructions. Set machine for dough cycle. When cycle is complete, remove dough, punch down, divide in two and place in vertical heart- and flower-shaped bread pans.
Preheat oven to 350º. Bake in oven for approximately 1 hour. Remove from pan and cool on wire rack. Slice thinly; serve with matching flavored butter or cheese spread.

Fig and Pecan Butter

Ingredients
1 stick unsalted butter or margarine
2 Tblsp fig preserves (or fruit of choice)
2 Tblsp pecans

Method
Pulse in food processor for a few seconds till blended. Transfer to serving bowl, cover and refrigerate several hours or overnight, allowing flavors to develop. Serve with bread or spread on bread slices for open-faced sandwiches. Garnish with edible flowers.

Fig and Pecan Cheese Spread

Ingredients
8 ounces cream cheese or Neufchatel
1/3 cup fig preserves (or fruit of choice)
1 Tblsp pecans
1-2 Tblsp milk or half and half

Method
Whirl in food processor a few seconds till blended, using only enough milk to reach desired spreading consistency. Transfer to a serving bowl, cover and refrigerate several hours or overnight, allowing flavors to develop. Serve with bread or spread on bread slices for open-faced sandwiches. Garnish with edible flowers.

Lagniappe
Strawberry Pecan Bread: In place of figs, substitute 1/3 cup fresh or frozen strawberries in sugar.

Raisin Pecan Bread: In place of figs, substitute 1/3 cup plump raisins which have been soaked in water or apple juice for 30 minutes and drained. You may also replace water in recipe with apple juice or cider. Add 1/2 teaspoon ground cinnamon.
From Sarah Liberta of HerbsbySarah.com