| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | American | Breads/bm, Diabetic, Holidays | 18 | Servings |
INGREDIENTS
| 1 | or 1 tablespoon Active Dry | |
| Yeast | ||
| 2 | T | Sugar |
| 1/4 | c | Warm Water, 110 to 115 |
| degrees | ||
| 2 | c | All-Purpose Flour |
| 2 | To 2-1/2 c Whole Wheat Flour | |
| 1/2 | t | Salt |
| 1 | Egg | |
| 2 | T | Vegetable Oil |
| 1 1/4 | c | Water |
| 1 | Egg, beaten | |
| 1 | T | Poppy Seeds |
INSTRUCTIONS
Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand for 5 minutes. Combine the flours and salt in a mixing bowl. Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic. Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour. Divide the dough into three parts. Roll each third into a strip about 15 inches long. Braid the strips together and place on a lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown. Serves 18 One Serving = Calories: 115 Carbohydrates: 21 Protein: 4 Fat: 2 Sodium: 59 Potassium: 74 Cholesterol: 15 Exchange Value: 1-1/2 Bread Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 145
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 20.7mg
Sodium: 74.1mg
Potassium: 50.2mg
Carbohydrates: 25.7g
Fiber: 1.1g
Sugar: 1.5g
Protein: 4.2g