Black pepper and figgy bread

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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Ingredients

675g strong white flour
2 tsp cracked black pepper
2 tsp Salt
7g easy blend yeast
2 tsp Olive oil
425ml warm water
350g dried figs, ready to eat, roughly chopped

To serve:

1 piece British Cheddar, mature farmhouse
1 handful salad leaves, e.g. Cos or watercress;
12 vine tomatoes
12 Radishes

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