| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Breads | 25 | Servings |
INGREDIENTS
| 2 | c | Dried Apricots, snipped 1/2 |
| pound | ||
| 1 1/2 | c | Dried Currants, 1/4 pound |
| 1/2 | c | Dried Dates, snipped |
| 1/2 | c | Pecans, chopped |
| 1 1/4 | c | Water |
| 1/2 | c | Apricot Brandy -or- |
| Unsweetened Apple Juice | ||
| 1 | or 1 tablespoon Active Dry | |
| Yeast | ||
| 1/4 | c | Warm Water, 110 to 115 |
| degrees | ||
| 1/2 | c | Vegetable Oil |
| 1/4 | c | Honey |
| 1/2 | t | Ground Cinnamon |
| 1/4 | t | Ground Cloves |
| 1 | c | Unbleached Pastry Flour |
| 2 | To 2-1/4 c Whole Wheat Flour |
INSTRUCTIONS
Combine the apricots, currants, dates, pecans, 1-1/4 cups water and brandy in a bowl. Let stand overnight or for at least 3 hours. Dissolve the yeast in the warm water. Add the oil, honey, cinnamon and cloves. Blend in the dried fruit and nut mixture. Stir in enough pastry flour and whole wheat flour to make a stiff dough. Beat well. Spoon the dough into two 5- by 7-inch bread pans. Cover with a damp towel and let rise in a warm place for 1 to 1-1/2 hours, or until almost doubled. Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove and cool completely on a wire rack. When cooled thoroughly, wrap in aluminum foil and store for at least 3 days before serving. Bread may be made several weeks ahead and kept in an airtight container in a cool place. Serves 25 One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2 Potassium: 224 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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