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| RECIPE FOR PUMPKIN TEA RING |
Title: Pumpkin Tea Ring
Category: Diabetic Breadmaker
Serves: 25
Ingredients:
| 1.00 | tb | Active dry yeast; | | 0.25 | c | Warm water | | 1.00 | c | Milk; skim | | 0.25 | c | Vegetable oil; | | 2.00 | tb | Sugar | | 0.50 | ts | Salt | | 5.00 | c | Whole wheat flour; | | | (5 1/2 c) | | 16.00 | oz | Pumpkin; canned | | 1.00 | ts | Cinnamon | | 0.50 | ts | Nutmeg | | 0.25 | ts | Cloves | | 0.50 | c | Dark raisins or currents; | | 2.00 | tb | Margarine | | 2.00 | tb | Honey; |
Instructions:
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 Compliments of: Kathleen's Recipe Swap Page http://www.
cyberspc.
mb.
ca/~netdir/recipe
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