Title: Pineapple Carrot Coffee Ring
Categories: Bread Dessert Diabetic
Yield: 16 Servings
| 1 | | Pk active dry yeast (1tbsp) |
| 1/4 | c | Warm water (110-115 F) |
| 1 | | Egg |
| 2 | tb | Honey |
| 1 | c | Unbleached white flour |
| 1 | | 8 oz crushed pineapple in |
| | | Its own juice |
| 1 | c | Grated carrots (2 med) |
| 1/4 | c | Raisins (dark or golden) |
| 1/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Sunflower seeds |
| 1 1/2 | c | Whole wheat flour |
| 1/2 | c | Bran |
| 2 | tb | 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