Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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