| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Diabetic, Breads/bm |
1 |
1/4lb loaf |
INGREDIENTS
| 1/4 |
c |
Lukewarm water; |
|
|
(110-115 degrees) |
| 3 |
tb |
Sugar; (needed for yeast action) |
| 1 |
pk |
Instant active dry yeast; |
| 2/3 |
c |
Orange juice; fresh (warmed to room temperature) |
| 2 1/2 |
c |
All-purpose flour; unsifted |
| 1 |
ts |
Salt; |
| 3 |
tb |
Margarine; melted |
| 1 |
tb |
Orange rind; finely grated |
| 1 |
ts |
Lemon rind; finely grated |
| 2 |
ts |
Vegetable oil;(to oil pans) |
INSTRUCTIONS
Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.
Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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