| 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 |
pk |
(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 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
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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