| 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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