MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Pumpkin Tea Ring
  Categories: Diabetic, Desserts, Breadmaker
       Yield: 25 servings
  
       1 tb Active dry yeast;
     1/4 c  Warm water
       1 c  Milk; skim
     1/4 c  Vegetable oil;
       2 tb Sugar
     1/2 ts Salt
       5 c  Whole wheat flour;
            (5 1/2 c)
      16 oz Pumpkin; canned
       1 ts Cinnamon
     1/2 ts Nutmeg
     1/4 ts Cloves
     1/2 c  Dark raisins or currents;
       2 tb Margarine
       2 tb 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
  
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