Title: California Sunshine Bread
Categories: Diabetic Bread
Yield: 1 1/4lb loaf

1/4	c	Lukewarm water;
		(110-115 degrees)
3	tb	Sugar; (needed for yeast action)
1	pk	Instant active dry yeast;
2/3	c	Orange juice; fresh (warmed to room temperature)
2 1/2	c	All-purpose flour; unsifted
1	ts	Salt;
3	tb	Margarine; melted
1	tb	Orange rind; finely grated
1	ts	Lemon rind; finely grated
2	ts	Vegetable oil;(to oil pans)

Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring until completely dissolved. Add warm oranged juice and beat until well blended. Add 1 cup of the flour gradually, beating gently smooth. Cover bowl and set in a warm place until bubbly and light (30-40 minutes). Add salt, margarine, and grated orange and lemon rinds; beat gently to mix. Stir in remainng flour gradually, mixing well. Trun onto a lightly floured board and knead until smooth and elastic (about 10 minutes). Place in a large, oiled bowl, turning dough around to to coat all over. Cover bowl; place in warm place until dough has doubled in size (1 -2 hours). Punch dough down in several places. Knead on board for 5 minutes. Shape into a loaf and place in an oiled 8 1/2" X 4 1/2" X 2 1/2" loaf pan. Cover and let rise in a warm place about 1 hour. Preheat oven to 375 degrees. When bread has risen, bake 35-45 minutes. When done, remove bread from pan and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE(1 oz slice) Low-sodium diets: Omit salt. Substitute salted margarine.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

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