Apricot-fig Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Shaped brea, Sweet bread | 10 | Servings |
INGREDIENTS
| 1/4 | c | Egg substitute or 1 egg |
| 3/4 | c | Water |
| 1 | t | Lemon juice |
| 1 | t | Salt |
| 1 1/2 | t | Canola oil |
| 1/2 | c | Whole wheat flour |
| 2 1/2 | c | Bread flour |
| 1/2 | t | Ground ginger |
| 1/2 | t | Cinnamon |
| 1/8 | t | Ground nutmeg |
| 2 | T | Nonfat dry milk |
| 2 | T | Sugar |
| 1 | T | Brown sugar |
| 1 | t | Yeast |
| 1/2 | c | Dried figs, chopped |
| Apricot preserves |
INSTRUCTIONS
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@earthlink.net> on May 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 22.7mg
Sodium: 245.2mg
Potassium: 112.3mg
Carbohydrates: 38.8g
Fiber: 1.9g
Sugar: 7.7g
Protein: 6g