Pineapple Carrot Coffee Ring
Yield
16 servingsPrep
2 hrsCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Pk | yeast, active dry |
*
|
| ¼ | cup |
water
warm |
|
| 1 | each | eggs |
|
| 2 | tablespoons | honey |
|
| 1 | cup | unbleached all-purpose flour |
|
| 8 | ounces |
pineapple, canned, crushed
in its own juice |
|
| 1 | cup |
carrots
grated |
|
| ¼ | cup | raisins, seedless |
|
| ¼ | teaspoon | salt |
|
| ½ | teaspoon | cinnamon |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup | sunflower seeds |
|
| 1 ½ | cups | whole-wheat flour |
|
| ½ | cup | bran |
|
| 2 | tablespoons | vegetable oil |
|
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
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 until doubled in a warm place for 60 minutes.
Bake in a 350℉ (180℃) 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.
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