Easter Figgy Bread Recipe

Name: Easter Figgy Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 9/16 cups strong flour plain; 1 tablespoon yeast 1/2oz easy blend; 7/8 ounce Stork packet; 6 tablespoons lukewarm semi skimmed milk; 1/2 salt level teaspoon; 2 eggs medium; 7 1/3 tablespoons caster sugar; 1/2 cup figs chopped; 7 tablespoons walnuts chopped; 6 1/16 tablespoons soft brown sugar; 1/2 ounce Stork packet 1/2oz, melted; 2 tablespoons honey or; 1 1/2 teaspoons orange juice

Servings: persons

2 9/16 cups strong flour plain
1 tablespoon yeast 1/2oz easy blend
7/8 ounce Stork packet
6 tablespoons lukewarm semi skimmed milk
1/2 salt level teaspoon
2 eggs medium
7 1/3 tablespoons caster sugar
1/2 cup figs chopped
7 tablespoons walnuts chopped
6 1/16 tablespoons soft brown sugar
1/2 ounce Stork packet 1/2oz, melted
2 tablespoons honey or
1 1/2 teaspoons orange juice

1
To make dough, mix flour and yeast in bowl. Melt Stork and whisk with remaining dough ingredients, add to flour.
2
Mix with wooden spoon until dough leaves sides of bowl clean. Knead thoroughly on lightly floured surface until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.
3
Turn risen dough onto lightly floured surface, flatten with knuckles to knock out air bubbles and knead until dough is firm.
4
Mix together all filling ingredients.
5
Roll out dough to a rectangle 45 x 30 cm (18 x 12 ins). Place filling down centre third and cut dough either side into slanting strips 1.75cm (3/4in) apart. Overlap strips across filling.
6
Place on baking sheet and leave to prove for 15 minutes in a warm place. Bake in preheated oven 190u00b0 C fan, Gas mark 7 for 10 minutes. Reduce heat to 170 u00b0 C fan, Gas mark 5 for a further 10-15 minutes. Glaze with warmed honey or make a glace icing by adding the orange juice to the icing sugar until smooth. Drizzle over the bread.

753

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 9/16 cups strong flour plain, 1 tablespoon yeast 1/2oz easy blend, 7/8 ounce Stork packet, 6 tablespoons lukewarm semi skimmed milk, and more.

Yes, Easter Figgy Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Figgy Bread

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