1 pkg. (or 1 tbsp.) active dried yeast
1/4 c. warm water (110-115 degrees)
1/4 c. sugar
1/2 tsp. salt
2 tbsp. vegetable oil
1/2 c. milk, room temperature
1 egg
1 tsp. grated orange rind
1 c. whole wheat flour
1-1/4 c. unbleached white flour
1-1/2 c. snipped dried figs
1 c. water
1/2 tsp. 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 2 slashes on top of each
side. Let rise until doubled, about 30 minutes. Bake in a 350
degree oven for 20-25 minutes. Cool. May be sprinkled lightly
with confectioners' sugar just before serving. Serves 16.
