Fig Square
Servings : 16
Categories : Breads Vegetarian
1 package (or 1 tablespoon) Active, Dried Yeast
1/4 cup Warm Water (110 to 115, degrees)
1/4 cup Sugar
1/2 teaspoon Salt
2 tablespoons Vegetable Oil
1/2 cup Milk, at room temperature
1 Egg
1 teaspoon Orange Rind, grated
1 cup Whole Wheat Flour
1 1/2 cups Unbleached White Flour
1 1/2 cups Dried Figs, snipped
1 cup Water
1/2 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 1/2-inch thick rectangle 8 inches wide. Spread
with the fig filling.
Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square 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 350-degree 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 + 1/2 Fat Exchange