Apricot Fig Bread recipe

Ingredients:

1 medium egg.
2 ½ cups of bread flour.
½ cup of whole wheat flour.
¾ cup of water.
2 tablespoons of nonfat dry milk.
2 tablespoons of sugar.
1 tablespoon of brown sugar.
1 teaspoon of lemon juice.
1 teaspoon of walt.
1 teaspoon of yeast
1 ½ teaspoon of canola oil.
½ teaspoon of ground ginger.
½ teaspoon of cinnamon.
Pinch of ground nutmeg.

Filling:
Apricot preserve.
½ cup of dried figs, chopped.

Preparation Instructions:

Place all of the ingredients aside from the filling, into your bread machine.

Set your machine to use the dough cycle.

At the end of the dough cycle, remove the mixture and place onto a floured board.

Cover the dough and leave to rest for 10-15 minutes.

Roll out the dough.

Spread apricot preserve onto the dough, and then add the figs on top.

Roll up into a cylinder shape and place into a greased pan.

Leave to rise until the volume has doubled.

Slash top of loaf with a knife to make several inlets.

Bake at 375°F for 30-35 minutes.

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