- -- Recipe via Meal-Master (tm) v8.02
Title: CALIFORNIA SUNSHINE BREAD
Categories: Diabetic, Breadmaker
Yield: 1 1/4lb loaf
1/4 c Lukewarm water;
(110-115 degrees)
3 tb Sugar;
-action)
1 pk Instant active dry yeast;
2/3 c Orange juice; fresh
-to room temperature)
2 1/2 c All-purpose flour; unsifted
1 ts Salt;
3 tb Margarine; melted
1 tb Orange rind; finely grated
1 ts Lemon rind; finely grated
2 ts Vegetable oil;(to oil pans)
Combine lukewarn water, sugar, and dry yeast in a
large bowl, stirring until completely dissolved. Add
warm oranged juice and beat until well blended. Add 1
cup of the flour gradually, beating gently smooth.
Cover bowl and set in a warm place until bubbly and 30-40 minutes
grated orange and lemon rinds; beat gently to mix.
Stir in remainng flour gradually, mixing well. Trun
onto a lightly floured board and knead until smooth
10 minutes
oiled bowl, turning dough around to to coat all over.
Cover bowl; place in warm place until dough has
1 -2 hours
several places. Knead on board for 5 minutes. Shape
8 1/2 X 4 1/2 X
1/2 loaf pan. Cover and let rise in a warm place
1 hour. Preheat oven to
375 degrees. When bread
has risen, bake 35-45 minutes. When done, remove bread
from pan and cook on wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE PER
1 oz slice
Substitute salted margarine.
Source: The Art of Cooking for the Daibetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her
Meal-Master --
