Meals and Courses

  • 4 tablespoons poppy seeds, plus extra for sprinkling
  • 2 oranges
  • 1 large egg, beaten
  • 50 g (2 oz) unsalted butter, softened
  • 425 g (14 oz) strong white bread flour
  • 4 tablespoons light muscovado sugar
  • 1¼ teaspoons fast-action dried yeast
  • 200 g (7 oz) dried figs (stalks removed), halved
  • 50 g (2 oz) candied orange, chopped
  • milk, to brush

Lightly toast the poppy seeds in a dry frying pan. Grate the rind from the oranges and squeeze the juice. Make the juice up to 225 ml (7½ fl oz) with water.

Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the figs and candied orange, in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on the basic white programme. Select your preferred crust setting. Add the figs and candied orange when the machine beeps.

Just before baking begins brush the top of the dough lightly with milk and sprinkle with extra poppy seeds. Close the lid gently.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool. Serve freshly baked and buttered.

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