| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
American |
Diabetic, Holidays, Breads/bm |
18 |
Servings |
INGREDIENTS
| 1 |
pk |
(or 1 tablespoon) Active Dry Yeast |
| 2 |
tb |
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 |
ts |
Salt |
| 1 |
|
Egg |
| 2 |
tb |
Vegetable Oil |
| 1 1/4 |
c |
Water |
| 1 |
|
Egg, beaten |
| 1 |
tb |
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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