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No-Knead Fruit Loaf
3 cups high-grade flour 2½ tsp (8g sachet) instant yeast 2 tbsp sugar 1½ tsp salt 1½ cups water about 3 tbsp neutral oil 1 cup coarsely chopped dried apricots 1 cup coarsely chopped dried figs ½ cup currants
© Annabel Langbein Media
Combine flour, yeast, sugar and salt in a large bowl. Add water and stir to form a sticky dough. Cover bowl with a clean teatowel and set aside to rest at warm room temperature (about 20-25°C) for about 4 hours.
Lightly oil a bench and turn out dough onto it. Sprinkle with dried apricots and figs and use lightly oiled hands to fold it over on itself about 4 times so the fruit is evenly incorporated. Return to bowl, cover loosely with a clean teatowel and allow to rest for a further 30 minutes.
At least 20 minutes before dough is ready to cook, preheat oven to 220°C fanbake. Remove the lid from an 8-cup capacity ovenproof (cast iron, enamel, Pyrex or ceramic) dish, and place the dish in the oven to heat for at least 10 minutes.
When dough is ready, remove dish from oven, add 1 tbsp oil and swirl to coat base. Gently scoop the dough out of the bowl with your hands and turn into the dish, joined side down. Cover with lid and bake 20 minutes, then remove lid and bake until loaf is golden and sounds hollow when tapped (a further 15-20 minutes). Allow to cool in the dish for 10 minutes before turning out onto a rack.
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