Fig and Walnut Bread with Gorgonzola Butter

Reader Contribution by Wendy Akin
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Beyond the baguette, there are many specialty breads to be found in French bakeries. This one is a specialty of the Perigord region, where walnuts are abundant. I love to serve this bread with a Gorgonzola compound butter. That recipe follows. The bread also makes a wonderful ham or turkey sandwich and would be perfect on a charcuterie tray. This is not a light, airy bread. It is dense and substantial with fruit and nuts and best sliced thin, about ¼ inch.

It’s better to mix and knead this bread by hand to keep the figs intact. Using the mixer blends the figs in too much, but it comes together easily with just a rubber spatula and a bench knife.

Makes 2 loaves

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