Fig, Orange and Feta Cheese Bread

A community recipe by natzmc

Not tested or verified by Nigella.com

Introduction

Servings: Makes 2 x 700g loaves Level of difficulty: Intermediate Preparation Time: 40 minutes, plus rising Cooking Time: 20 minutes

Ingredients

Serves: 4

Metric Cups

15 grams dried yeast
600 millilitres warm water
1 teaspoon sugar
1 kilogram strong white bread flour
30 grams salt
60 millilitres extra virgin olive oil
350 grams feta cheese (crumbled)
1 pinch of ground black pepper
6 figs (chopped)
1 orange zest
1 medium egg (beaten)
unsalted butter (to serve)

1 ounce dried yeast
21 fluid ounces warm water
1 teaspoon sugar
2⅕ pounds strong white bread flour
1 ounce salt
2⅛ fluid ounces extra virgin olive oil
12 ounces feta cheese (crumbled)
1 pinch of ground black pepper
6 figs (chopped)
1 orange zest
1 medium egg (beaten)
unsalted butter (to serve)

Method

Fig, Orange and Feta Cheese Bread is a community recipe submitted by natzmc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dissolve the yeast in about 100ml of the measured warm water and add the sugar. Set aside for 10 minutes in a warm place.

Sieve the flour onto a work surface, and make a well in the centre. Pour in the water along with the frothy, yeast mixture. Gradually bring the flour into the liquid and combine everything until the mixture becomes a soft dough.

Continue kneading the dough for 7-8 minutes, until it loses its stickiness and becomes quite elastic. Place the dough in an oiled bowl, cover and leave until doubled in size- this should take at least 2 hours, depending on how warm the room is.

Turn the risen dough back onto the kitchen counter and lightly knead for a minute or two. Add the salt, oil, cheese, pepper, figs and orange zest to the dough.

Continue kneading until everything is well-combined. Divide into 2 equal-sized pieces and shape into rounds loaves. Place each round on a floured baking tray and cover with a damp cloth. Leave the bread dough to rise at room temperature for about 40-60 minutes until well-risen and puffy in appearance. Preheat the oven to 180°C/gas 4

Glaze with egg wash and bake for 20-30 minutes, until golden and firm. Leave to cool before serving with unsalted Normandy butter.

Dissolve the yeast in about 100ml of the measured warm water and add the sugar. Set aside for 10 minutes in a warm place.

Turn the risen dough back onto the kitchen counter and lightly knead for a minute or two. Add the salt, oil, cheese, pepper, figs and orange zest to the dough.

Glaze with egg wash and bake for 20-30 minutes, until golden and firm. Leave to cool before serving with unsalted Normandy butter.