FIG AND ANISE QUICK BREAD Offer a soft-ripened cheese such as Brie, Camembert, or St. André with this aromatic loaf for a memorable finish to a dinner. A dry red wine or a glass of port would be the perfect accompaniment. 1 cup all-purpose flour 1 cup whole-wheat flour 3 tablespoons firmly packed brown sugar 1 1/2 teaspoons baking powder 1 teaspoon aniseeds, lightly crushed in a mortar, plus extra for sprinkling 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter, at room temperature 1 cup coarsely chopped dried figs 3/4 cups buttermilk, plus extra for brushing 1 egg Preheat an oven to 375°F. Butter a 9-inch round cake pan.

In a large bowl, combine the all-purpose flour, whole-wheat flour, brown sugar, baking powder, 1 teaspoon aniseeds, baking soda, and salt; whisk to blend. Using your fingertips, rub in the butter until the mixture resembles coarse meal. Mix in the figs.

In a small bowl, whisk together the 1/4 cup buttermilk and the egg until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into the well. Stir the liquid ingredients into the dry ingredients just until blended and a soft dough forms.

Transfer the dough to a well-floured work surface and knead until smooth, about 20 turns. Form the dough into a ball. Place in the prepared pan and flatten to 1 1/2 inches thick. Cut a large cross 1/3 inch deep into the dough. Brush with more buttermilk and sprinkle with more aniseeds.

Bake until the bread is light brown and sounds hollow when tapped on the bottom, about 40 minutes. Remove from the oven. Turn the bread out onto a rack, lift off the pan, and turn the bread right side up to cool. Cut into 24 thin slices and serve warm or at room temperature.

Make 1 loaf, enough for 24 thin slices.

[After Dinner, Williams-Sonoma Lifestyles Series]