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Associate.com - Share Your Recipe!

Recipe Name: Apricot-fig Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1/4 Cup(s) Egg substitute or 1 egg
3/4 Cup(s) Water
1 Teaspoon(s) Lemon Juice
1 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Canola oil
1/2 Cup(s) Whole wheat flour
2 1/2 Cup(s) Bread flour
1/2 Teaspoon(s) Ground ginger
1/2 Teaspoon(s) Cinnamon
1/8 Teaspoon(s) Ground nutmeg
2 Tablespoon(s) Nonfat dry milk
2 Tablespoon(s) Sugar
1 Tablespoon(s) Brown sugar
1 Teaspoon(s) Yeast
1/2 Cup(s) Dried figs, chopped
Apricot preserves
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 22.7mg
Sodium: 245.2mg
Potassium: 112.3mg
Carbohydrates: 38.8g
Fiber: 1.9g
Sugar: 7.7g
Protein: 6g


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