Baklava - Low Fat Low Cal Version
Categories: Shaped brea | Sweet breadServes: 12 Servings
Ingredients:
- 1/4 c Egg substitute
- 3/4 c Water
- 1 ts Salt
- 1 1/2 ts Canola oil
- 1 1/2 tb Honey
- 1/2 c Barley flour
- 2 1/2 c Bread flour
- 1 ts Orange peel
- 1/2 ts Cardamom
- 3 tb Nonfat dry milk
- 1 ts Yeast
Instructions:
----------------------------------FILLING----------------------------------
Toasted almonds
Dried apricots; diced
Apricot lekvar
Place all ingredients, except for filling, into bread machine in the proper
order for your machine. Use dough cycle. As the bread kneads, adjust the
liquid-flour ratio if needed. At the end of the dough cycle, remove dough
and place on floured board. Cover, and let rest for 20 minutes. Roll out
into a rectangle, brush with apricot lekvar, and sprinkle almonds and
apricots on top. Roll up into a loaf, place in greased loaf pan, cover and
let rise for
45 minutes. At end of rise time, slash down the center, brush with
a little beaten egg substitute and milk, and bake in a preheated 375 degree
oven for 25-30 minutes. Remove bread from pan, place on rack ,and let cool.
Recipe by: Ruth G.
Posted to JEWISH-FOOD digest by Lenore Gould
1998, converted by MM_Buster v2.0l.
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