*  Exported from  MasterCook  *
                         CALIFORNIA SUNSHINE BREAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diabetic                         Breadmaker
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Lukewarm water
                         (110-115 degrees)
    3       tb           Sugar -- (needed for yeast
    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       t            Salt
    3       tb           Margarine -- melted
    1       tb           Orange rind -- finely grated
    1       t            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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