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6/30/08 11:56 A

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Southern Delight Apricot Pecan Bread
Joanna Lund
KWQC-TV6 8/16/2001

1 cup fat-free milk
2 teaspoons distilled white vinegar
1 egg or equivalent in egg substitute
2 tablespoons reduced-calorie margarine
1 teaspoon salt
1/4 cup apricot spreadable fruit
1/4 cup (3/4 ounce) quick oats
2 cups bread flour
1 cup whole wheat flour
1-1/2 teaspoons active dry yeast
1/2 cup (2-1/4 ounces) chopped dried apricots
3 tablespoons (3/4 ounce) chopped pecans

In a bread baking pan container, combine milk and vinegar. Let
mixture set for 5 minutes. Stir in egg, margarine, salt, and
spreadable fruit. Add oats, bread flour, and whole wheat flour.
Make an indentation on top of dry ingredients. Pour yeast into
indentation. Follow your bread machine instrucitons for a 1-1/2
pound loaf. Add apricots and pecans when "add ingredient" signal
beeps. Continue following your machine's instructions. Remove
loaf from machine and place on a wire rack to cool.

Cut into 12 slices. Makes one 1-1/2 pound loaf.

Serves 12 - Each serving equals:

HE: 1-1/2 Bread, 1/2 Fruit, 1/2 Fat, 19 Optional Calories

183 Calories, 3 gm Fat, 6 gm Protein, 33 gm Carb., 234 mg Sodium,
39 mg Calcium, 2 gm Fiber

DIABETIC: 1-1/2 Starch, 1/2 Fruit, 1/2 Fat




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