| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Diabetic, Vegetarian, Breads/bm |
15 |
Servings |
INGREDIENTS
| 1 |
pk |
(or 1 tablespoon) Active Dry Yeast; |
| 1/4 |
c |
Warm Water (110 to 115 degrees) |
| 1/3 |
c |
Sugar; |
| 1 |
ts |
Ground Cardamom; |
| 1/4 |
ts |
Salt; |
| 1 |
|
Egg; |
| 1/4 |
c |
Milk; |
| 1/4 |
c |
Vegetable Oil; |
| 1 1/2 |
c |
Whole Wheat Flour; |
| 1 |
c |
All-Purpose Flour; |
| 1/4 |
c |
Golden Raisins; |
| 1/4 |
c |
Walnuts; chopped |
INSTRUCTIONS
Keywords: Ovo-Lacto
Dissolve the yeast in the warm water. Combine the sugar, cardamom,
salt, egg, milk and oil in a large bowl. Mix well. Add the yeast
mixture, flours, raisins and nuts. Mix well. Add enough extra flour
to make soft dough. Turn the dough out onto a floured surface and
knead until smooth and elastic, about 5 minutes. Shape into a round
loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with
a damp towel and let rise in a warm place until doubled in bulk,
about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until
brown.
Serves 15
One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6
Sodium: 40 Potassium: 101 Cholesterol: 18
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
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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