Almond, olive oil and fig bread
Any home-made bread lovers out there? What could be more comforting than hot, crusty chunks of home-made bread served straight from the oven and drizzled with oodles of olive oil?
Not much, that's what!
This almond, olive oil and fig bread from Chef Mynhardt is an absolute winner, totally worth the wait, and a must-try this winter.
Serves: 6-8 people
Prep Time: 10 minutes
Cooking time: 40 minutes
Passive Time: 1 1/2 hours
Easy to make
- 1kg SASKO sweet dough bake mix
- 10g (1 sachet) instant yeast
- 45ml brown sugar
- 15ml salt
- 250g Montagu almonds, chopped
- 30ml aniseeds
- 600ml lukewarm water
- 200ml Willow Creek lemon flavoured olive oil
- A few rosemary sprigs
- A few purple Parisian figs, halved
- Some Willow Creek lemon flavoured olive oil to drizzle over the bread
- Mix the flour, yeast, sugar, salt, almonds and aniseeds together.
- Add the water and oil and knead until the dough is elastic and there are no flour clumps.
- Place in an oiled bowl, cover and leave to proof for 45 minutes or until doubled in size.
- Knock down the dough, divide into 2 and place in prepared loaf tins or round cake tins.
- Place the rosemary sprigs into the dough and the fig halves on top. Press slightly so that they sit into the dough.
- Leave to proof for about 20 minutes and bake until golden.
- Drizzle with some of the olive oil, slice and serve.