Apricot-Fig Bread
| Yield: | 10 Servings |
| Categories: |
| 1/4 | c | Egg substitute or 1 egg |
| 3/4 | c | Water |
| 1 | ts | Lemon juice |
| 1 | ts | Salt |
| 1 1/2 | ts | Canola oil |
| 1/2 | c | Whole wheat flour |
| 2 1/2 | c | Bread flour |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Ground nutmeg |
| 2 | tb | Nonfat dry milk |
| 2 | tb | Sugar |
| 1 | tb | Brown sugar |
| 1 | ts | Yeast |
| FILLING | ||
| 1/2 | c | Dried figs; chopped |
| Apricot preserves |
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