Pineapple carrot coffee ring

16 servings

Ingredients

Quantity Ingredient
1 Pk active dry yeast (1tbsp)
¼ cup Warm water (110-115 F)
1 Egg
2 tablespoons Honey
1 cup Unbleached white flour
1 8 oz crushed pineapple in
Its own juice
1 cup Grated carrots (2 med)
¼ cup Raisins (dark or golden)
¼ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Ground nutmeg
¼ cup Sunflower seeds
1½ cup Whole wheat flour
½ cup Bran
2 tablespoons Vegetable oil

Directions

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

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