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Fig, Orange and Feta Cheese Bread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 ounce warm water
  • 1 teaspoon sugar
  • 2⅕ pounds strong white bread flour
  • 1 ounce salt
  • 2⅛ fluid ounce 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.
  • 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.
  • Tell us what you think