Recipe courtesy of Naylet Larochelle
White Chocolate Pear and Fig Morning Bread
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 331
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 4
- Cholesterol
- 51
- Sodium
- 108
- Total: 2 hr 45 min (includes rising times)
- Active: 30 min
Ingredients
1 1/2 cups whole milk
2 tablespoons sugar
One .25-ounce packet active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/3 cup white chocolate chips
6 to 8 dried mission figs, chopped
6 dried pears, diced
Butter, for greasing the bowl
Directions
- Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes.
- Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F.
- Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve.