Country bread with figs

Wholesome and full of flavour, country bread with figs is delicious served fresh for a ploughman's lunch and just as tasty the day after toasted and spread with marmalade

• Preparation: 20 mins
• Cooking: 35 mins

What you need:

• 450g/1lb Allinson Country Grain Bread Flour
• 1½ tsp salt
• 4 ready-to-eat figs, roughly chopped
• 1½ Allinson Easy Bake Yeast
• 2 tbsp runny honey
• 2 tbsp butter, melted
• 1 medium egg, beaten
• 225ml/7floz water, warm

What you do:

1. Put the flour, salt, figs and yeast into a bowl
2. Add the honey, butter, egg and water and mix to a soft dough
3. Turn onto a floured surface and knead for 10 minutes
4. Shape into a round loaf shape or place in a 700g loaf tin. Cover with a damp tea towel and leave to prove in a warm place for about an hour or until the dough has doubled in size
5. Pre-heated the oven to 220ºC/200ºC Fan/Gas Mark 7. Remember the top tip of placing a tray of water in the bottom of the oven!
6. After 10 minutes reduce the heat to 200ºC/180ºC fan/Gas Mark 6 and continue baking for a further 20 - 25 minutes
7. Cool on rack

Handy cook's tip:

• Steam helps the bread to rise, so put a tray of water in the bottom of the oven as it pre-heats
• For a softer crust wrap the baked loaf in a clean tea towel and place on the cooling rack

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