Recipe - Cracked Wheat Carrot Loaf

One half cup Boiling water
One fourth cup Cracked wheat;
1 Package active dry yeast;
One fourth cup Warm water
1/3 cup Skim milk; warm
One fourth cup Margarine
One fourth cup Brown sugar; firmly packed
1 teaspoon Salt
1 cup Carrot; shredded
1 Egg;
2 1/3 2 2/3 cups allpurpose
flour
2/3 cup 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 allpurpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining allpurpose 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 One half hours or until nearly double in size.
Grease 9" by 5" loaf pan or coat with vegetable pancoating. 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 2530 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
Lowsodium 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip