3tablespoonclear runny honeyplus extra for brushing
250ml(9floz) luke warm water
125g(4oz) ready to eat dried figs roughly chopped
Instructions
Place 400g (14 oz)strong white bread flour, 100g (3½ oz)wholemeal bread flour, 1½ tablespoon chopped rosemary and 1½ teaspoon salt in a large mixing bowl.
Stir in 1 sachet of yeast. Make a well in the centre of the dry ingredients and add 4tbsp olive oil, 3tbsp runny honey and about 250ml (9floz) luke warm water and mix to a slightly sticky dough.
Turn out onto a work surface and knead the dough for 5 to 10 minutes until most of the stickiness is gone. Place in an oiled bowl, cover and leave in a warm place until doubled in size (about 1 ½ hours).
Once the dough has doubled in size, knock back and turn out onto a work surface. Gently knead in 125g (4 oz) chopped dried figs until evenly distributed.
Divide into 12 pieces and roll into balls. Place equally spaced in a greased 23cm (9in) round tin Cover loosely or slip inside a large carrier bag and leave in a warm place for about 1 hour until well risen.
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Bake in the centre of the oven for 25-30 minutes or until the rolls sounds hollow when tapped on the bottom.
Transfer to a wire rack. Brush with a little extra honey while still warm to glaze. Allow to cool.
Notes
Cook's Tip
To test if the loaf is done, remove from the tin and tap the bottom of the bread. It will sound hollow when cooked.Ready to eat dried figs do not need soaking. Soak fully dried figs in a little hot water during the first rise. Drain well and pat dry before using.
Store:
The loaf of bread will keep for up to 3- 4 days if stored in an airtight container.
Freeze for up to 3 months.
Variation
Replace the rosemary with 1 tablespoon fresh thyme leaves.