Pineapple carrot coffee ring

16 servings

Ingredients

Quantity	Measure	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