Figgy Bread Recipe

Here is my 1st recipe and it's for my Figgy Bread. It is absolutely delish and well worth making.

This moreish bread won't last long but, on the off chance you have an end piece left, it makes a gorgeous bread and butter pudding.

Yummy figgy bread with my coffee

Figgy Bread

450g Light Malthouse Flour (I love Dove's Farm Organic the best)

1 1/2 tsp Table Salt

1 1/2 sachets Easy Bake Yeast

2 tbsp Honey (runny sort)

28g Butter (softened)

1 Egg (large and beaten)

10-12 Ready To Eat Dried Figs (de-stalked and chopped)

225ml Water (warm)

1) In a bowl, add the flour, figs, yeast and salt*.

2) Add the butter, honey, egg and water and mix until a dough begins to form.

3) On a floured surface, knead for a good 10 minutes to get the gluten working.

4) Shape into a ball and place on a lightly oiled baking tray, covering the dough loosely with a damp, clean cloth.

5) Leave the dough to prove for a good hour until it has doubled in size.

6) Preheat the oven to Gas 7/ 220 C/ 425 F and place a tray of hot water on the shelf below.

7) Bake the bread for 10 minutes then reduce the temperature to Gas 6/ 200 C/ 400 F and bake for a further 20 - 25 minutes.

8) Leave to cool on a wire rack

* Note: Whether using fresh or dried yeast it always good practice to put your yeast and salt in different areas of the bowl as salt can kill off the yeast.