Rosemary & Fig Bread
- BAKE: 30m
- SERVES: 12
METHOD – (Makes 1).
Add the figs, almonds, rosemary and oil to the bread mix and follow the instructions on the pack using 300ml of warm water make up the dough in the usual way.
Mould the dough into a ball and rest for 10 minutes
Remould into desired shape or into a well greased 2lb bread tin.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 25 – 30 minutes or until doubled in size.
Remove the cover before baking
Bake in a prehaeated oven at 230C (450F, Gas Mark 7) for 25 – 30 minutes or until golden brown.
Remove from tin and put on a wire tray to cool.
“Thanks for the newsletter. Is it possible to receive a copy of the recipe booklet sent out to club members last month. I am very impressed with internet buying. Placed an order last Sunday and the bread mixes were delivered on Wednesday. Love the muli grain and malty mixes, in particular. I am not sure my waist line does!!!! Will have to try cake mix soon.”Ruth Greaves
A lovely healthy, slightly sweet and fragrant bread great served straight from the oven with a cream cheese frosting (see Special Banana Bread or Carrot Cake for details).