Fig Square Recipe
Yield: 16 ServingsRecipe by luhu.jp
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp