Yield: 12 servings
|½ cup||Boiling water|
|¼ cup||Cracked wheat;|
|1||Package active dry yeast;|
|¼ cup||Warm water|
|⅓ cup||Skim milk; warm|
|¼ cup||Brown sugar; firmly packed|
|1 cup||Carrot; shredded|
|1||Egg; 2 2/3 cups all-purpose flour|
|⅔ cup||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 1½ 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