Step #1
METHOD (Makes 1 loaf - 8 portions) Place the bread mix into a bowl with the water, treacle, butter and egg.
Step #2
Mix to a soft dough. Knead well for 5 minutes until a well developed dough is formed.
Step #3
Cover loosely with polythene and allow the dough to rest for 5 minutes. Meanwhile, coarsely chop the fig and pecan nuts.
Step #4
Add the figs and pecans and mix well, using flour for dusting if required. Shape the dough into a round to about 20cm (8 inches) in diameter. Place on a well greased baking sheet.
Step #5
Make a diamond criss-cross pattern on top of the dough. Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40-50 minutes or double in size.
Step #6
Brush with the beaten egg and sprinkle on the Demerara sugar. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until golden brown and well risen.
