Recipe - Baklava - Low Fat Low Cal Version

One fourth cup Egg substitute
Three fourths cup Water
1 teaspoon Salt
1 One half teaspoon Canola oil
1 One half tablespoon Honey
One half cup Barley flour
2 One half cup Bread flour
1 teaspoon Orange peel
One half teaspoon Cardamom
3 tablespoon Nonfat dry milk
1 teaspoon Yeast

FILLING
Toasted almonds
Dried apricots; minced
Apricot lekvar

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
liquidflour 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 2530 minutes. Remove bread from pan, place on rack ,and let cool.

Recipe by: Ruth G.

Posted to JEWISHFOOD digest by Lenore Gould lenoreg@wwnet.com on Oct 08,
1998, converted by MM_Buster v2.0l.