RECIPE FOR BREAKFAST FIG BREAD
Preparation 30 mins, plus allow 1 ½ hours or so for proving and rising
Baking 35 mins
Makes 8-10 slices (or split mixture to make 2 smaller rounds)
FOR THE DOUGH
150ml whole milk
30g fresh or 15g dried yeast
110g caster sugar
225g Matthews Light Spelt flour
225g Matthews Strong White flour
2 medium eggs, beaten
100g unsalted very soft butter, diced
½ teaspoon salt
FOR THE TOPPING
100g soft brown sugar
50g very soft unsalted butter, diced
1 teaspoon mixed spice
450g fresh figs, halved or quartered lengthways
Icing sugar to dust
WHAT TO DO:
Heat the milk until hand hot. Put yeast in a bowl with 1 teaspoon caster sugar. Blend in the milk and leave for 10-20 minutes until frothy.
Sift the flours into a bowl and stir in the rest of the caster sugar along with ½ teaspoon salt. Make a well in the centre and add the eggs, butter, and yeast mixture. Mix with a wooden spoon
Turn out onto a floured worktop and knead the dough for 10 minutes. Put into a lightly oiled bowl, cover and leave to rise for 1- 1 ½ hours until doubled in size.
Heat the oven to 200c (180c for fan oven. Gas mark 6). Knock back the dough and gently roll out on a lightly floured worktop into a circle about 35cm diameter. Transfer to a greased baking sheet or tray.
For the topping, mix together the sugar, butter and spice and spread on the dough, leaving a 2cm border. Cover the butter mix with figs, pressing them into the dough lightly. Cover and prove for 10-15 minutes somewhere warm.
Put bread in oven and bake for 10 minutes, then reduce the temperature to 180c (160c fan oven or gas mark 4 and bake for a further 30-35 minutes until golden and the base sounds hollow when tapped.
Take out of oven and dust with icing sugar and serve warm on a wooden board at the table.
Recipe adapted from Country Living Magazine and one of Jenny’s breakfast favourites at Sunnyside Cottage in the hamlet of Broughton Poggs, near the village of Filkins.