| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Diabetic, Desserts, Breads/bm | 25 | Servings | |
INGREDIENTS
| 1 | tb | Active dry yeast; |
| 1/4 | c | Warm water |
| 1 | c | Milk; skim |
| 1/4 | c | Vegetable oil; |
| 2 | tb | Sugar |
| 1/2 | ts | Salt |
| 5 | c | Whole wheat flour; |
| (5 1/2 c) | ||
| 16 | oz | Pumpkin; canned |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Cloves |
| 1/2 | c | Dark raisins or currents; |
| 2 | tb | Margarine |
| 2 | tb | Honey; |
INSTRUCTIONS
Soften yeast in the water. Combine the milk, oil, and salt in a large bowl with 2 cups of the flour. Add yeast mixture, pumpkin, cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with damp towel, and let raise in in a warm place until doubled in bulk (about 1 hour). Punch down dough and turn onto a lightly flour surface and knead in the remaining flour to make a smooth elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2-inch of the dough and shape into balls. Dip the honey mixture. Place in an oiled 10-inch tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm. Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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