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Baklava – Low Fat Low Cal Version

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish Shaped brea, Sweet bread 12 Servings

INGREDIENTS

1/4 c Egg substitute
3/4 c Water
1 ts Salt
1 1/2 ts Canola oil
1 1/2 tb Honey
1/2 c Barley flour
2 1/2 c Bread flour
1 ts Orange peel
1/2 ts Cardamom
3 tb Nonfat dry milk
1 ts Yeast
Toasted almonds
Dried apricots; diced
Apricot lekvar

INSTRUCTIONS

FILLING
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@wwnet.com> on Oct 08,
1998, converted by MM_Buster v2.0l.

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