Cracked Black Pepper & Figgy Bread

A fiery hit that goes well with cheese

• Cooking Time Prep 1 hr, 30 mins
  Cook 45 mins
• Skill Level Easy
• Servings Cuts into about 12 slices

Nutrition per serving

• Kcalories

  266

• Protein

  8g

• Carbs

  56g

• Fat

  3g

• Saturates

  1g

• Fibre

  4g

• Sugar

  0g

• Salt

  0.88g

Ingredients

• 650g strong white flour
• 2 tsp cracked black pepper
• 2 tsp salt
• 7g sachet easy blend yeast
• 2 tbsp olive oil
• 425-450ml/¾ pint-16fl oz warm water
• 350g dried, ready-to-eat figs, roughly chopped

Directions

1. 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.
2. 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.
3. 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.

Categories: Cakes & Baking, Fruit