Apricot-Fig Bread
- Ready In:
- 50mins
- Ingredients:
- 17
- Yields:
-
1 loaf
ingredients
-
Bread
- 7.08 g fast rising yeast (1 package or 1 teaspoon)
- 14.79 ml Splenda brown sugar blend
- 29.58 ml Splenda sugar substitute, for baking
- 29.58 ml non-fat powdered milk
- 0.61 ml ground cardamom (optional)
- 0.61 ml ground nutmeg
- 2.46 ml cinnamon
- 2.46 ml ground ginger
- 236.59 ml whole wheat flour
- 473.18 ml bread flour
- 4.92 ml salt
- 7.39 ml vegetable oil
- 4.92 ml lemon juice
- 59.14 ml egg substitute or 1 egg
- 177.44 ml warm water
-
Filling
- 118.29 ml dried fig, chopped (3 ounces)
- 78.78-118.29 ml apricot jam
directions
- Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
- Mix oil, lemon juice, egg substitute and warm water. Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
- Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
- Place dough on a floured board; cover and let rest for 10-15 minutes.
- Roll into a rectangle that is about 1/2 inch thick.
- Spread apricot jam over dough leaving 1/2 inch edge all the way around. Sprinkle with chopped figs. Roll up, sealing edges and placing in a greased loaf pan.
- Let rise in a warm place, till almost doubled about 1 hour.
- Bake at 375 F for 30 to 35 minutes.
- Cool on rack.
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