California Sunshine Bread

Yield: 1 1/4lb loaf

1/4 c Lukewarm water; 2 1/2 c All-purpose flour; unsifted
(110-115 degrees) 1 ts Salt;
3 tb Sugar; (needed for yeast 3 tb Margarine; melted
-action) 1 tb Orange rind; finely grated
1 pk Instant active dry yeast; 1 ts Lemon rind; finely grated
2/3 c Orange juice; fresh (warmed 2 ts Vegetable oil;(to oil pans)
-to room temperature)

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 OBrion and her Meal-Master