© Lee Harvey 2020–21


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180ml full-fat milk
240g Greek-style yoghurt
1 egg
1 tbsp grated orange zest
500g plain flour
2 tsp ground anise
1 tsp ground cinnamon
40g caster sugar
1 tsp bicarbonate of soda
0.5 tsp baking powder
1 tsp salt
70g unsalted butter (cold diced 1cm cube)
150g soft dried figs diced (1cm cube)


1. Line a baking tray with greaseproof paper and heat the oven to 200C (180C fan, gas 6).
2. Whisk the milk, yoghurt egg and orange zest in a bowl.
3. In another (larger) bowl, mix flour, anise, cinnamon, bicardonate of soda, baking powder, sugar and salt. [NB. The sugar and salt in this recipe are not added but are essentially for making the bread].
4. Rub in the cubed butter with your hands until the mix resembles coarse crumbs.
5. Stir in the chopped figs.
6. Add the yoghurt mixture and gently combine but don't over mix. The result will be very sticky.
7. Shape the dough (by hand—dust your clean hands with flour) into a circular round mound about 17cm across on a baking tray.
8. Score the top of the dough with a knife to make a cross.
9. Bake for 45 minutes.
10. Transfer to a wire rack to cool for 30-40 minutes.





Time: 20 minutes preparation, 45 minutes baking, 40 minutes cooling

Requires: Oven, two mixing bowls and a baking tray

Result: one loaf of bread