Yum!! Fig and Anise Bread..
I am in a quandary.
Sweet or savoury?
This bread can be both.
It is not an overly sweet bread apart from the figs…
Very easily eaten with salame, cheese or a smear of avocado and the figs would go with it like a chutney!!
Mmmmmmmm, love it!!
or a large smear of mascarpone!!
This bread sneaks up on you, I though hmmm, when i first took it out of the oven……….
But it is delicious and i also had it with a carrot and beef tagine………..wonderful for mopping up tagine sauce.
READY TO GET YEASTY???
So what do you need?
1 cup figs (I used dried) chopped up.
2 tsp anise seeds.
3 tsp yeast dried.
1 tsp salt.
1 tsp sugar.
2 Tbsp Olive oil.
3 cups of Strong Bakers flour.
2 tbsp extra flour.
1 cup warm water.
What Do i do?
This is a nice easy bread and it really doesn’t take long or lots of effort but has maximum taste.
Dissolve sugar and yeast in warm water and allow to stand until creamy , usually 10-15 minutes.
Lightly dust figs with extra flour and put aside.
Put flour, anise and salt in a bowl and combine.
Put oil into creamy yeasty mix and combine well.
Add yeasty oil mix to dry ingredients and form a dough.
Knead for another 5-6 minutes, the dough becomes quite smooth.
Place in lightly oiled bowl and cover and leave for one hour.
Remove from bowl on lightly floured area and pat the dough into an oval.
Press half of the figs into the dough, rolling it up, after tucking in the sides.
Pat the dough out again and repeat process above.
Shape into large round shape or two smaller ovals and place on papered baking tray.
Cover and allow to rise for 90 minutes until doubled.
Preheat the oven to 220 celsius.
Place risen bread in oven and bake for 15 minutes, then reduce the heat to 190 celsius and bake another 20 minutes.
Remove from oven and allow to cool on wire rack.
This bread tasted wonderful but it didn’t rise as much as I would have liked so I will try it again as I may not have allowed enough rising time.
I think also a little more oven time and a nice variation would be to make it a rye or a half wholemeal…..
Adapted from Carol Fields “the Italian Baker, 2011 2nd Ed.