Preheat the oven to 180℃. Sift all the dry ingredients together. Combine the milk and yogurt.
In a bowl with the sifted dry ingredients, add the fig, cut into bite-sized pieces, and mix lightly.
Make a well in the center of the bowl and add the milk and yogurt mixture. Fold it until incorporated (do not knead).
Roll the dough into a round shape and place it onto a cookie sheet. Dust it with a small amount of cake flour (not listed) with a tea strainer. Make a shallow crisscross slit with a slightly wet knife.
Bake it in the oven for 35 minutes. Lower the temperature to 170℃ and bake another 10 minutes and it is done.
Insert a toothpick in the center. If dough sticks on it, bake a little longer.
Story Behind this Recipe
I found this soda bread recipe when I wanted to make bread but was feeling too lazy to let the dough rise. Since I love figs, I used semi-dried figs this time, but nuts or any other dried fruits should taste good also.
When you add the milk and yogurt, add about 30 ml each time and check the consistency, instead of adding it all at once. If the dough seems too wet, dust it with some flour to hold it together. Cold bread will be tasty again if you reheat it in the microwave.