Recipe - Holiday Fruit-And-Nut Bread

2 cup Dried Apricots, snipped (1/2
pound)
1 One half cup Dried Currants (One fourth pound)
One half cup Dried Dates, snipped
One half cup Pecans, chopped
1 One fourth cup Water
One half cup Apricot Brandy or
Unsweetened Apple Juice
1 pack (or 1 tablespoon) Active Dry
Yeast
One fourth cup Warm Water (110 to 115
degrees)
One half cup Vegetable Oil
One fourth cup Honey
One half teaspoon Ground Cinnamon
One fourth teaspoon Ground Cloves
1 cup Unbleached Pastry Flour
2 To 2One fourth cup Whole Wheat Flour

Combine the apricots, currants, dates, pecans, 1One fourth cups water and brandy
in a bowl. Let stand overnight or for at least 3 hours.

Dissolve the yeast in the warm water. Add the oil, honey, cinnamon and
cloves. Blend in the dried fruit and nut mixture. Stir in enough pastry
flour and whole wheat flour to make a stiff dough. Beat well.

Spoon the dough into two 5 by 7inch bread pans. Cover with a damp towel
and let rise in a warm place for 1 to 1One half hours, or until almost doubled.

Bake in a 400degree oven for 30 to 40 minutes. Cool in the pan for 10
minutes. Remove and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.

Bread may be made several weeks ahead and kept in an airtight container in
a cool place.

Serves 25

One Serving = Calories: 164 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 2
Potassium: 224 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini