APRICOT-FIG BREAD

Apricot-Fig Bread image

Provided by Debbwl

Categories Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 17

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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

Steps:

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.
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.
Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
Place dough on a floured board; cover and let rest for 10-15 minutes.
Roll into a rectangle that is about 1/2 inch thick.
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.
Let rise in a warm place, till almost doubled about 1 hour.
Bake at 375 F for 30 to 35 minutes.
Cool on rack.

Nutrition Facts : Calories 2010.2, Fat 13.9, SaturatedFat 2.1, Cholesterol 3, Sodium 2593.4, Carbohydrate 426.5, Fiber 30, Sugar 104, Protein 59.3