*  Exported from  MasterCook  *
 
                         CRACKED WHEAT CARROT LOAF
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Diabetic                         Breadmaker
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            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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