HappyTummy              

See those two slices of bread? They are the last remaining slices of a loaf I baked just two days ago…and, mind you, there are just two of us eating in this house (well, not counting my daughter, who’s nowhere near eating solids yet).

See those goodies packed into each slice? They not only gave this bread wonderful flavor, they gave it the most fantastic texture. Sweet, chewy figs, nutty almonds and crunchy, licorice-flavored fennel seeds. I would have never guessed these three ingredients would be such a perfect match.

This recipe is by Nick Malgieri, who says it’s an adaptation of one by Amy of the NYC’s famous Amy’s Bread. When I mentioned this to my sister, she knew exactly which bread I was talking about. Apparently, Amy’s Semolina with Golden Raisins and Fennel Bread is the bakery’s signature bread.

Well, without having tried Amy’s bread, I can attest to its tastiness based on Nick Malgieri’s “copycat” recipe. This Fennel Fig & Almond Bread is delicious, especially as a morning treat with coffee.

Recipe: Fennel Fig & Almond Bread
Adapted from The Modern Baker by Nick Malgieri

• 2 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons fennel seeds, crushed
• 5 tablespoons Smart Balance 50/50 Butter Blend
• 2/3 cup turbinado sugar
• 2 large eggs
• 3/4 cup 1% milk
• 1 1/2 cups (8 to 9 ouces/225 to 250 grams) stemmed and diced white or black dried figs
• 1 cup (about 4 ounces/100 grams) roughly chopped almonds
• One 9 x 5 x 3-inch (23 x 13 x 7-cm) loaf pan, buttered and bottom lined with a rectangle of parchment paper or buttered wax paper cut to fit

Set a rack in the middle of the oven and preheat to 350°F (180°C).

Combine the flour, baking powder, salt, and fennel seeds in a medium bowl and stir well to mix.

In a large bowl, beat the butter until smooth, then beat in the sugar. Beat in the eggs, one at a time.

Beat 1/2 the flour mixture into the butter and egg mixture, then gently beat in the milk, about 1/2 at a time. Beat in the remaining flour mixture. Use a large rubber spatula to fold in the figs and almonds.

Scrape the batter into the prepared pan and smooth the top. Bake the bread until it is well risen and a toothpick or a narrow knife inserted into the center emerges clean, about 1 hour.

Cool the bread in the pan on a rack for 5 minutes, then unmold it and cool it completely on a rack. Transfer the bread to a platter or cutting board before serving.

Serving: Cut the breat into thin slices and serve with butter or cream cheese.

Storage: Keep the bread under a cake dome or loosely wrapped in plastic wrap on the day it is made. Wrap in plastic wrap and aluminum foil and keep at room termparture for up to 3 or 4 days. Freeze for longer storage.