Recipe - Fig Square

1 pack (or 1 tablespoon) Active
Dried Yeast
One fourth cup Warm Water (110 to 115
degrees)
One fourth cup Sugar
One half teaspoon Salt
2 tablespoon Vegetable Oil
One half cup Milk, at room temperature
1 Egg
1 teaspoon Orange Rind, grated
1 cup Whole Wheat Flour
1 One half cup Unbleached White Flour
1 One half cup Dried Figs, snipped
1 cup Water
One half teaspoon Ground Allspice
Confectioners' Sugar
(optional)

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 1/2inch thick rectangle 8 inches wide.
Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly
oiled 8inchsquare 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 350degree 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 + One half Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini