*  Exported from  MasterCook  *
 
                             FABULOUS FIG BREAD
 
 Recipe By     : 
 Serving Size  : 22   Preparation Time :0:00
 Categories    : Breads                           Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dried Figs, ground
    1       c            -Boiling water
      3/4   c            Pistachios
    1 1/2   c            All-purpose flour
    1       t            Baking soda
      1/4   ts           Salt
    4       tb           Margarine or butter
    1       c            Sugar
    3       tb           Egg substitute -- -OR-
    1                    -Egg
    1       t            Vanilla
 
   In a medium-sized heat-proof bowl, combine the figs and pistachios, add
   boiling water and let cool to room temperature, about 1 hour. Position a
   rack in the center of the oven and preheat to 350 F. Grease an 8-1/2 by
   4-1/2 loaf pan.  In medium sized bowl, combine the flour, baking soda and
   salt.  In a large bowl, beat the butter until fluffy. Gradually beat in the
   sugar.  Add the egg and vanilla and beat for 1 to 2 minutes, or until
   lightened.  Add the dry ingredients and beat until just blended. With a
   spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1
   1/4 hours, or until the bread just begins to pull away from the sides of
   the pan, and the top springs back when lightly touched. Cool in pan on a
   rack for 15 minutes, and then turn out and cool completely.  Wrap in
   plastic and store overnight before serving.  Cut into thin slices.
   
   Yield: One 8-1/2 x 4-1/2 loaf - 22 slices
   
   Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
   Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
   Cholesterol .026 mg
   
   Calories from protein: 7% Calories from carbohydrates: 69% Calories from
   fats: 24%
   
   * Source: California Fig Advisory Board pamphlet * Typed for you by Karen
   Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -