Fig Bread Recipe
Ingredients
| 8oz/225g wholewheat flour | ||
| 1xtbsp/5ml spoon ground ginger | ||
| Dried yeast | 1 | |
| 1/oz/15g caster sugar | ||
| 4oz/125g dried figs, chopped | ||
| Good pinch salt scant | ||
| 10floz/250ml milk | ||
Directions
1. Place the flour, ground ginger, dried yeast and caster sugar in a bowl with the chopped figs and a pinch of salt.
2. Heat the milk on Microwave Power HIGH for 20 sec, until just tepid. Use sufficient milk to mix the ingredients to a soft manageable dough. Turn out onto a floured surface and knead thoroughly until smooth and pliable.
3. Place in a large bowl, cover and heat on Microwave Power HIGH for 15 sec. Leave for 10 min then repeat 3-4 times until the dough has doubled in size.
4. Lightly knead the dough and re-shape. Place in a 1 lb/450g ovenproof glass loaf dish. Heat and stand as in stage 3 until well risen.
5. Preheat the oven to Convection 200°C.
6. Cook on the low rack on Convection 200°C for 55-65 min, until firm and browned.
7. Turn out onto a rack and allow to cool before serving sliced and buttered.
2. Heat the milk on Microwave Power HIGH for 20 sec, until just tepid. Use sufficient milk to mix the ingredients to a soft manageable dough. Turn out onto a floured surface and knead thoroughly until smooth and pliable.
3. Place in a large bowl, cover and heat on Microwave Power HIGH for 15 sec. Leave for 10 min then repeat 3-4 times until the dough has doubled in size.
4. Lightly knead the dough and re-shape. Place in a 1 lb/450g ovenproof glass loaf dish. Heat and stand as in stage 3 until well risen.
5. Preheat the oven to Convection 200°C.
6. Cook on the low rack on Convection 200°C for 55-65 min, until firm and browned.
7. Turn out onto a rack and allow to cool before serving sliced and buttered.
Chef
