| 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 |
ts |
Lemon juice |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Canola oil |
| 1/2 |
c |
Whole wheat flour |
| 2 1/2 |
c |
Bread flour |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Ground nutmeg |
| 2 |
tb |
Nonfat dry milk |
| 2 |
tb |
Sugar |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Yeast |
| 1/2 |
c |
Dried figs; chopped |
|
|
Apricot preserves |
INSTRUCTIONS
FILLING
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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