| 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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