Fig and Fennel Bread with Star Anise Syrup

Name: Fig and Fennel Bread with Star Anise Syrup
Yield: 10
Ingredients: 300.0g Self-raising flour; 150.0g Brown sugar; 2.0g Ground cinnamon; 2.0g Bicarb soda; 2.0x Eggs, lightly beaten; 175.0ml Milk; 100.0ml Canola oil; 1.0x Fennel bulb, trimmed; 10.0g Fennel seeds; 150.0g Dried figs; 150.0g Honey; 10.0g KNORR Thai Lime Powder 500g; 2.0x Star anise

Fig and Fennel Bread with Star Anise Syrup – Recipe

Why just settle for banana bread when you can also offer this interesting, easy-to-prepare sweet loaf with a hint of savoury? The star anise syrup compliments the fig and fennel perfectly, however the loaf is just as good spread with butter.

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Fig and Fennel Loaf

Self-raising flour 300.0 g
Brown sugar 150.0 g
Ground cinnamon 2.0 g
Bicarb soda 2.0 g
Eggs, lightly beaten 2.0 x
Milk 175.0 ml
Canola oil 100.0 ml
Fennel bulb, trimmed 1.0 x
Fennel seeds 10.0 g
Dried figs 150.0 g

Honey Star Anise Syrup

Honey 150.0 g
KNORR Thai Lime Powder 500g 10.0 g
KNORR Thai Lime Powder 500g
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Preparation

Fig and Fennel Loaf
- Sift flour, sugar, cinnamon, and bicarb soda into a large bowl.
- Whisk eggs, milk and oil together. Fold into flour mixture and stir until just combined. Fold through thinly sliced fennel and fennel seeds.
- Line a 10 x 24 cm greased loaf pan with baking paper. Slice dried figs and arrange on the base of a pan. Spoon loaf mixture over figs.
- Bake in a preheated combi oven at 170 degree Celsius for 45-50 minutes or until cooked through. If the loaf starts to brown too much, cover with foil. Cool for 5 minutes then remove from pan and place fig side up.
Honey Star Anise Syrup
- Place honey in a pan with 85 ml water, KNORR Thai Lime Powder and star anise. Stir until combined then simmer for 10 minutes until slightly thickened. Remove from heat and cool.
To Serve
- Slice fig and fennel bread and serve with star anise syrup and fresh figs if desired.