Fig square
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (or 1 tablespoon) Active Dried Yeast |
| ¼ | cup | Warm Water (110 to 115 degrees) |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Vegetable Oil |
| ½ | cup | Milk, at room temperature |
| 1 | Egg | |
| 1 | teaspoon | Orange Rind, grated |
| 1 | cup | Whole Wheat Flour |
| 1½ | cup | Unbleached White Flour |
| 1½ | cup | Dried Figs, snipped |
| 1 | cup | Water |
| ½ | teaspoon | Ground Allspice |
| Confectioners' Sugar (optional) | ||
Directions
Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl. Beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky.
Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel and let rise for 1 hour.
Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool.
Punch down the dough. Roll into a ½-inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square pan. Seal the edges together. At each corner cut with a scissors to fit into the shape of the pan.
Make two slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350-degree oven for 20 to 25 minutes. Cool.
May be sprinkled lightly with confectioners' sugar just before serving.
Serves 16
One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + ½ Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.