Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Boiling water 1 ts Salt
1/4 c Cracked wheat; 1 c Carrot; shredded
1 Package active dry yeast; 1 Egg;
1/4 c Warm water 2 1/3 -2 2/3 cups all-purpose
1/3 c Skim milk; warm -flour
1/4 c Margarine 2/3 c Oat Bran Cereal
1/4 c Brown sugar; firmly packed

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146 Low-sodium diets: Omit salt.
Substitute unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

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