Lanesborough Dried Fig & Fennel Seed Bread

Name: Lanesborough Dried Fig & Fennel Seed Bread
Yield: Makes 1 loaf
Ingredients: ½ teaspoon salt; 1 ½ teaspoons fennel seeds; 15 g (½ oz) fresh yeast or ½ sachet Easyblend yeast; 125 ml (4 fl oz, ½ cup) water; 15 g (½ oz, 1 tablespoon) unsalted butter; 150 g (5 oz, scant 1 cup) dried figs, cut into strips about 5 mm (¼ in) wide; 250 g (9 oz, scant 2 cups) strong brown flour

Preparation info

Makes
1
loaf

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This delicately flavoured loaf is one of my favourites and a real winner at the Lanesborough, where we serve it as an accompaniment to our cheese selection. I like it slightly warm with my cheese.

Ingredients

15 g (½ oz) fresh yeast or ½ sachet Easyblend yeast
125

Bread
Vegetarian

Method

If using fresh yeast, put it in a small bowl, pour on the water and mix until smooth. Sift the flour and salt into another bowl and rub in the butter, then make a well in the centre and add the yeast and water mixture. Stir in the flour to form a soft dough. If using Easyblend yeast, stir it into the flour after rubbing in the butter and then pour in the water.

Turn the dough out on to