Black pepper and figgy bread
By: Lesley Waters From: Good Food Live
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Black pepper and figgy bread
- Prep time:
- 25 mins, plus 1 hr resting
- Cook time:
- 50 mins
- Serves:
- 6
For a home-made loaf with a difference try Lesley Waters's simple yet creative recipe for a sweet and spicy bread
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Ingredients
- 675g strong bread flour
- 2 tsp cracked black pepper
- 2 tsp Salt
- 7 g fast action dried Yeast
- 2 tsp Olive oil
- 425 ml warm water
- 350g dried figs, ready to eat, roughly chopped
To serve:
- 1 piece British Cheddar cheese
- 1 handful salad leaves, e.g. Cos or watercress;
- 12 vine Tomatoes
- 12 Radishes
Method
1. In a large bowl, stir together the flour, pepper, salt and easy blend yeast. Stir in the olive oil and enough warm water to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
2. Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 hour until doubled in size.
3. Preheat the oven to 200ºC/gas 6.
4. When the dough has risen, kneed it again and incorporate the figs. Shape the dough into an oval and place on a lightly floured baking sheet. Using scissors, roughly slash the top of the loaf.
5. Bake in the oven for 45-50 minutes and cool on a wire rack.
6. Serve with Cheddar, salad leaves, vine tomatoes and radishes.
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