Fig Square

Directions

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 ½-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 two slashes on top of each side. Let rise until doubled, about 30 minutes.

Bake in a 350℉ (180℃). oven for 20 to 25 minutes.

Cool.

May be sprinkled lightly with confectioners’ sugar just before serving.