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                               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 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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