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Ingredients

Plain flour, to dust
450g (3 cups) self-raising flour
100g chilled butter, chopped
250g dried figs, coarsely chopped
115g (1 cup) walnut kernels, coarsely chopped
250ml (1 cup) milk
1 egg, lightly whisked
Brie, to serve

Method

Step 1 Preheat oven to 200C. Dust a baking tray with plain flour. Place the self-raising flour and butter in a bowl. Use your fingertips to rub the butter into flour until the mixture resembles fine breadcrumbs. Stir in the fig and walnut.
Step 2 Add milk and egg to flour mixture. Stir until well combined. Turn onto a lightly floured surface. Use your hands to bring dough together. Knead for 2-3 minutes or until smooth. Shape into a 30cm log and place on prepared tray. Use a sharp knife dipped in flour to score top of the dough.
Step 3 Bake for 30-35 minutes or until golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool. Slice and serve with cheese.

Fig and walnut bread

How to make Fig and walnut bread

Ingredients

Method