Yield: 25 servings
Measure | Ingredient |
---|---|
1 tablespoon | Active dry yeast; |
¼ cup | Warm water |
1 cup | Milk; skim |
¼ cup | Vegetable oil; |
2 tablespoons | Sugar |
½ teaspoon | Salt |
5 cups | Whole wheat flour; |
\N \N | (5 1/2 c) |
16 ounces | Pumpkin; canned |
1 teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
¼ teaspoon | Cloves |
½ cup | Dark raisins or currents; |
2 tablespoons | Margarine |
2 tablespoons | Honey; |
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