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Breads
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Fig Square Categories: Breads, Vegetarian
Yield: 16 servings
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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