Food recipes
Apricot-Fig Bread
Apricot-Fig Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, brown sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d spices, cardamom spices, nutmeg, ground spices, c...
Apricot-Fig Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cardamom
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
lemon juice, raw
egg substitute, powder
water, bottled, generic
figs, dried, uncooked
jams and preserves, apricot
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.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cardamom
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
lemon juice, raw
egg substitute, powder
water, bottled, generic
figs, dried, uncooked
jams and preserves, apricot
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.