Apricot-fig bread

Yield: 10 Servings

Measure Ingredient
¼ cup Egg substitute or 1 egg
¾ cup Water
1 teaspoon Lemon juice
1 teaspoon Salt
1½ teaspoon Canola oil
½ cup Whole wheat flour
2½ cup Bread flour
½ teaspoon Ground ginger
½ teaspoon Cinnamon
⅛ teaspoon Ground nutmeg
2 tablespoons Nonfat dry milk
2 tablespoons Sugar
1 tablespoon Brown sugar
1 teaspoon Yeast
½ cup Dried figs; chopped
\N \N Apricot preserves


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

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