California Sunshine Bread

---------- Recipe via Meal-Master (tm) v8.02

Title: CALIFORNIA SUNSHINE BREAD
Categories: Diabetic, Breadmaker
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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