Pineapple carrot coffee ring
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pk active dry yeast (1tbsp) | |
| ¼ | cup | Warm water (110-115 F) |
| 1 | Egg | |
| 2 | tablespoons | Honey |
| 1 | cup | Unbleached white flour |
| 1 | 8 oz crushed pineapple in | |
| Its own juice | ||
| 1 | cup | Grated carrots (2 med) |
| ¼ | cup | Raisins (dark or golden) |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Sunflower seeds |
| 1½ | cup | Whole wheat flour |
| ½ | cup | Bran |
| 2 | tablespoons | Vegetable oil |
Directions
Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe): 130 calories