Bread recipe for 4 - 8 people, takes only 45 mins; recipe has flour, black pepper, salt, yeast, olive oil, water and fig.
Cracked black pepper & figgy bread
Course: Bread
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Salt: 2 tsp salt
- Flour: 650g strong white flour
- Black Pepper: 2 tsp cracked black pepper
- Water: 425-450ml/ 3/4 pint-16fl oz warm water
- Fig: 350g dried, ready-to-eat fig, roughly chopped
- Yeast: 7g sachet easy blend yeast
Directions
- In a large bowl, stir together the flour, pepper, salt and 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 mins until smooth and elastic.
- Put the dough in a lightly oiled, large bowl. Cover with oiled cling film and leave in a warm place for about 1 hr or until doubled in size. Heat oven to 200C/fan 180C/gas 6. When the dough has risen, knead it again to incorporate the figs, by pushing the dough and lightly kneading them in. Don't overwork the dough; it can look quite rough.
- Shape the dough into a rough oval and put on a lightly floured baking sheet. Using scissors, slash the top of the loaf and sprinkle over a little flour. Leave it to rise again, uncovered, until slightly swelled, about 10-15 mins (if the kitchen is warm). Bake for 40-45 mins until it sounds hollow when you tap it underneath, then cool on a wire rack.
