Fig square

 
                                 FIG SQUARE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads                           Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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 üalories: 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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