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The Recipe Instructions |
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Ingredients
1 tbsp active dry yeast
1/4 cup lukewarm water (105 to 110~)
1 cup milk
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
5 cup whole wheat flour (5 1/2 c)
16 oz canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 cup dark raisins or currents
2 tbsp margarine
2 tbsp honey
Directions
Servings: 25
Soften yeast in the water. Combine the milk, oil, sugar, and salt in a
large bowl with 2 cups of the flour. Add the 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 a warm place until doubled in bulk (about 1 hour.)Punch down dough
and turn onto a lightly floured 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 pieces of the dough and shape into
balls. Dip them into the honey mixture.
Place in an oiled 10-ince tube pan. Cover and let raise until doubled
(about 1 hour.) Bake in a 350 F oven for 50 to 60 minutes. Cool 10 min
before removing from the pan. Serve warm.
1 serving = 1 bread + 1 fat + 1 fruit exchange. = 144 cal, 25 CHO, 4 PRO,
4 Fat, 17 Na, 187 K, 0 Cholest
From the ADA Holiday Cookbook by Dr. Betty Wedman.
Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
Servings: 25
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