• 1/4 cup egg substitute or 1 egg
• 3/4 cup water
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 1 1/2 teaspoons canola oil
• 1/2 cup whole wheat flour
• 2 1/2 cups bread flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 1 teaspoon yeast

• 1/2 cup dried California figs, chopped
• Apricot preserves

Place all ingredients, except filling, into bread machine in order given. Start dough cycle. At end of dough cycle, remove dough, place on floured board; cover and let rest for 10 to 15 minutes. Roll out to about 1/2-inch thick rectangle.

Spread apricot preserves over all, and top with figs. Roll up, sealing edges and place in greased loaf pan.

Let rise until almost doubled, about 1 hour, in warm place.

Just before baking, slash top of loaf with razor-sharp blade.

Bake at 375°F for 30 to 35 minutes.

Calories 211.7 (8% from Fat); Total Fat 2g;
Sodium 253.4mg; Potassium 144.3g; Protein 6.5g; Carbohydrate 41.9g; Sugar 10.9g; Dietary Fiber 1.9g;