Apricot-Fig Bread

The apricot jam and chopped fig swirl make this a nice breakfast bread. Rise time is not included in cook or prep time. Both bread machine and non-bread machine options. The original recipe comes from the CA fig advisory board.

• Ready In: 50 mins
• Yields: 1 loaf

Ingredients

• Bread

• 1⁄4 ounce fast rising yeast (1 package or 1 teaspoon)
• 1  tablespoon  Splenda brown sugar blend
• 2  tablespoons Splenda sugar substitute, for baking
• 2  tablespoons non-fat powdered milk
• 1⁄8 teaspoon ground cardamom (optional)
• 1⁄8 teaspoon ground nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1  cup whole wheat flour
• 2  cups bread flour
• 1  teaspoon salt
• 1 1⁄2 teaspoons  vegetable oil
• 1  teaspoon lemon juice
• 1⁄4 cup egg substitute or 1  egg
• 3⁄4 cup warm water

• Filling

• 1⁄2 cup dried fig, chopped (3 ounces)
• 1⁄3-1⁄2 cup  apricot jam

Directions

1. 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.
2. 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.
3. Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
4. Place dough on a floured board; cover and let rest for 10-15 minutes.
5. Roll into a rectangle that is about 1/2 inch thick.
6. 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.
7. Let rise in a warm place, till almost doubled about 1 hour.
8. Bake at 375 F for 30 to 35 minutes.
9. Cool on rack.