Ingredients
- 5 c wheat flour (whole)
- 16 oz pumpkin
- 3 cups more of flour
- 2 cups flour
- 1 c milk
- 1/2 c dark raisins
- 1/4 c warm water
- 1/4 c vegetable oil
- 2 tb honey
- 2 tb margarine
- 2 tb sugar
- 1 tb dry yeast (active)
- 1 ts cinnamon
- 1/2 ts salt
- 1/2 ts nutmeg
knead in the remaining flour to make a smooth elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2-inch of the dough and shape into balls. Dip the honey mixture. Place in an oiled 10-inch tube pan. Cover and let raise until doubled (about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10 minutes before removing from the pan. Serve warm. Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1 FRUIT EXCHANGE CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144
