MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Cracked Wheat Carrot Loaf
Categories: Diabetic, Breads/bm
     Yield: 12 servings

   1/2 c  Boiling water                       1 ts Salt
   1/4 c  Cracked wheat;                      1 c  Carrot; shredded
     1    Package active dry yeast;           1    Egg;
   1/4 c  Warm water                      2 1/3    -2 2/3 cups all-purpose
   1/3 c  Skim milk; warm                          -flour
   1/4 c  Margarine                         2/3 c  Oat Bran Cereal
   1/4 c  Brown sugar; firmly packed

 In small bowl pour boiling water over cracked wheat; let stand 15
 minutes. Drain excess water; set aside.  Dissolve yeast in warm
 water. In lare bowl combine milk, margarine, brown sugar, salt,
 carrot, and egg. Add dissolved yeast and cracked wheat.  The
 margarine may not melt completely. In small bowl, combine 1 cup of
 the all-purpose flour and Oat Bran cereal; add to yeast mixture.  Add
 enough remaining all-purpose flour to make a moderatelly stiff dough.
 Turn out onto a lightly floured surface. Knead about 10 minutes or
 until dough is smooth and elastic. Shape into ball. Grease large
 bowl. Place dough ub bowl turning once to coat surface. Cover; let
 rise in warm place about 1 1/2 hours or until nearly double in size.
 Grease 9" by 5" loaf pan or coat with vegetable pan-coating.  Punch
 dough down; shape into loaf.  Place in prepared pan.  Cover; let rise
 in warm place about 1 hour or until nearly double in size.  Meanwhile
 heat oven to 375.  Bake 25-30 minutes, shielding crust with aluminum
 foil after 20 minutes of baking.  Remove from pan; cool on wire rack.

 Food Exchanges per serving:  2 STARCH EXCHANGES

 CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
 Low-sodium diets: Omit salt. Substitute unsalted margarine.

 Source: The Art of Cooking for the Diabetic 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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