Pineapple Carrot Coffee Ringbread, dessert, low-cal 1 pk active dry yeast (1tbsp) 1/4 cup warm water (110-115 f) 1 egg 2 tablespoon honey 1 cup unbleached white flour 1 8 oz crushed pineapple in 1 its own juice 1 cup grated carrots (2 med) 1/4 cup raisins (dark or golden) 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 cup sunflower seeds 1 1/2 cup whole wheat flour 1/2 cup bran 2 tablespoon vegetable oil Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl. Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25 minutes or until browned. Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack. Engergy per serving (1/16 of recipe): 130 calories |
