Sweet Figgy Loaf

  • 150g Whitworths Soft Smyrma Figs, roughly chopped
  • 300g strong white bread flour
  • 7g packet fast action yeast
  • ¼ tsp salt
  • 50g unsalted butter
  • 75g caster sugar
  • 150ml milk
  • 1 medium egg, beaten

Ready… Steady… Bake…

  • Sieve the flour into a bowl then stir in the yeast and salt.
  • Melt the butter in a pan, remove from the heat then stir in the sugar and milk (the mixture should only be blood heat when tested with the finger), add the egg and mix well.
  • Add the milk mixture to the flour then mix well together to form a soft dough. Transfer to a lightly floured surface and knead until it feels smooth and elastic (takes about 5 minutes).
  • Return the dough to a clean, lightly oiled bowl and cover the bowl with oiled cling film. Leave in a warm place to double in size (this process takes about an hour).
  • Tip the dough out onto the floured surface and knead in the figs. Form into an oval loaf shape, place onto a lightly oiled baking sheet, then cover loosely with oiled cling film.
  • Leave to rise in a warm place until doubled in size (about an hour). Once doubled in size, preheat your oven to 190°C / Fan 170°C / Gas Mark 5.
  • Remove the cling film, make 2 slits in the surface of the bread then bake in a preheated oven, for 20-25 minutes until risen and golden brown (when the base is tapped it should sound hollow).
  • Delicious served simply as an extra mature cheddar cheese sandwich!
Print recipe
figs
  • 45 mins PLUS 2 hours proving time
  • 20-25 mins
  • Makes 6