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Fig Square
Category Breads
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The Recipe

1 pk (or 1 tablespoon) Active

-Dried Yeast 1/4 c Warm Water (110 to 115

-degrees) 1/4 c Sugar

1/2 ts Salt

2 tb Vegetable Oil

1/2 c Milk, at room temperature

1 Egg

1 ts Orange Rind, grated

1 c Whole Wheat Flour

1 1/2 c Unbleached White Flour

1 1/2 c Dried Figs, snipped

1 c Water

1/2 ts 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

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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