Apricot-fig bread

10 Servings

Ingredients

QuantityIngredient
¼cupEgg substitute or 1 egg
¾cupWater
1teaspoonLemon juice
1teaspoonSalt
teaspoonCanola oil
½cupWhole wheat flour
cupBread flour
½teaspoonGround ginger
½teaspoonCinnamon
teaspoonGround nutmeg
2tablespoonsNonfat dry milk
2tablespoonsSugar
1tablespoonBrown sugar
1teaspoonYeast
½cupDried figs; chopped
Apricot preserves

Directions

FILLING

Place all ingredients except for filling, into bread machine in order given. Use dough cycle. At end of dough cycle, remove dough, place on floured board, cover, and let rest for 10-15 min. Roll out dough. Spread apricot preserves on dough, and then top with figs. Roll up and place in greased pan. Let rise until almost doubled, about 1 hour. Just before baking, slash top of loaf with a razor blade or a lame. Bake at 375 deg.for 30-35 min.

Recipe by: Ruth G.

Posted to JEWISH-FOOD digest by Ruth & Shel <fritzl@...> on May 26, 1998