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recipe image Figgy Bread

Figgy Bread

Prep time
45 minutes
Cooking time
25 minutes
Servings
12
Difficulty
Medium

Ingredients

Bread dough

350g (12oz) plain strong flour
12g (½oz) easy blend yeast
25g (1oz) Stork packet
6 tablespoons lukewarm semi skimmed milk
½ level teaspoon salt
2 medium eggs
55g (2oz) caster sugar

Filling

115g (4oz) figs, chopped
55g (2oz) walnuts, chopped
55g (2oz) soft brown sugar
15g (½oz) Stork packet, melted

Glaze

1–2 tablespoons honey or
100g icing sugar mixed with 1-2 teaspoons orange juice

Instructions

how_make

To make dough, mix flour and yeast in bowl. Melt Stork and whisk with remaining dough ingredients, add to flour.
Mix with wooden spoon until dough leaves sides of bowl clean. Knead thoroughly on lightly floured surface until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.
Turn risen dough onto lightly floured surface, flatten with knuckles to knock out air bubbles and knead until dough is firm.
Mix together all filling ingredients.
Roll out dough to a rectangle 45 x 30 cm (18 x 12 ins). Place filling down centre third and cut dough either side into slanting strips 1.75cm (¾in) apart. Overlap strips across filling.
Place on baking sheet and leave to prove for 15 minutes in a warm place. Bake in preheated oven 190° C fan, Gas mark 7 for 10 minutes. Reduce heat to 170 ° C fan, Gas mark 5 for a further 10-15 minutes. Glaze with warmed honey or make a glace icing by adding the orange juice to the icing sugar until smooth. Drizzle over the bread.

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