Yield: 12 Servings
|¼ cup||Egg substitute|
|1½ teaspoon||Canola oil|
|½ cup||Barley flour|
|2½ cup||Bread flour|
|1 teaspoon||Orange peel|
|3 tablespoons||Nonfat dry milk|
|Dried apricots; diced|
Place all ingredients, except for filling, into bread machine in the proper order for your machine. Use dough cycle. As the bread kneads, adjust the liquid-flour ratio if needed. At the end of the dough cycle, remove dough and place on floured board. Cover, and let rest for 20 minutes. Roll out into a rectangle, brush with apricot lekvar, and sprinkle almonds and apricots on top. Roll up into a loaf, place in greased loaf pan, cover and let rise for
45 minutes. At end of rise time, slash down the center, brush with a little beaten egg substitute and milk, and bake in a preheated 375 degree oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool.
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@...> on Oct 08, 1998, converted by MM_Buster v2.0l.