INGREDIENTS

INSTRUCTIONS

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 1/2-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 + 1/2 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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