Apricot-fig Bread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/4 ounce fast rising yeast (1 package or 1 teaspoon)
• 1 tablespoon splenda brown sugar blend
• 2 tablespoons splenda sugar substitute, for baking
• 2 tablespoons non-fat powdered milk
• 1/8 teaspoon ground cardamom (optional)
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 cup whole wheat flour
• 2 cups bread flour
• 1 teaspoon salt
• 1 1/2 teaspoons vegetable oil
• 1 teaspoon lemon juice
• 1/4 cup egg substitute or 1 egg
• 3/4 cup warm water
• 1/2 cup dried fig, chopped (3 ounces)
• 1/3-1/2 cup apricot jam

Recipe

• 1 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.
• 2 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.
• 3 bread machine: place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
• 4 place dough on a floured board; cover and let rest for 10-15 minutes.
• 5 roll into a rectangle that is about 1/2 inch thick.
• 6 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.
• 7 let rise in a warm place, till almost doubled about 1 hour.
• 8 bake at 375 f for 30 to 35 minutes.
• 9 cool on rack.