Recipe - Apricot-Fig Bread

One fourth cup Egg substitute or 1 egg
Three fourths cup Water
1 teaspoon Lemon juice
1 teaspoon Salt
1 One half teaspoon Canola oil
One half cup Whole wheat flour
2 One half cup Bread flour
One half teaspoon Ground ginger
One half teaspoon Cinnamon
1/8 teaspoon Ground nutmeg
2 tablespoon Nonfat dry milk
2 tablespoon Sugar
1 tablespoon Brown sugar
1 teaspoon Yeast

FILLING
One half cup Dried figs; chopped
Apricot preserves

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 1015 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
3035 min.

Recipe by: Ruth G.

Posted to JEWISHFOOD digest by Ruth & Shel fritzl@earthlink.net on May
26, 1998