Apricot Fig Bread Recipe

• 1/4 c. Egg substitute or possibly 1 egg
• 3/4 c. Water
• 1 tsp Lemon juice
• 1 tsp Salt
• 1 1/2 tsp Canola oil
• 1/2 c. Whole wheat flour
• 2 1/2 c. Bread flour
• 1/2 tsp Grnd ginger
• 1/2 tsp Cinnamon
• 1/8 tsp Grnd nutmeg
• 2 Tbsp. Nonfat dry lowfat milk
• 2 Tbsp. Sugar
• 1 Tbsp. Brown sugar
• 1 tsp Yeast
• 1/2 c. Dry figs, minced Apricot preserves

1. Place all ingredients except for filling, into bread machine in order given.
2. Use dough cycle.
3. At end of dough cycle, remove dough, place on floured board, cover, and let rest for 10-15 minutes.
4. Roll out dough.
5. Spread apricot preserves on dough, and then top with figs.
6. Roll up and place in greased pan.
7. Let rise till almost doubled, about 1 hour.
8. Just before baking, slash top of loaf with a razor blade or possibly a lame.
9. Bake at 375 deg.for 30-35 minutes.

egg substitute, water, lemon juice, salt, canola oil, whole wheat flour, bread flour, ginger, cinnamon, nutmeg, milk, sugar, brown sugar, yeast, figs

Taken from cookeatshare.com/recipes/apricot-fig-bread-68824 (may not work)