*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Thursday, March 28, 2024 9:00 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breads » Fig Square
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Fig Square
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 164
Ingredients:
1 package (or 1 tablespoon) Active Dried Yeast
1/4 cup Warm Water (110 to 115 degrees)
1/4 cup Sugar
1/2 tsp Salt
2 tbsp Vegetable Oil
1/2 cup Milk, at room temperature
1 Egg
1 tsp Orange Rind, grated
1 cup Whole Wheat Flour
1 1/2 cup Unbleached White Flour
1 1/2 cup Dried Figs, snipped
1 cup Water
1/2 tsp Ground Allspice
Confectioners' Sugar (optional)
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Genoise Mousseline
Category: Deserts
Hits: 165
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com