Ingredients:
1 c. pineapple juice
1 t. fructose
1 t. salt
2 T. canola oil
1/4 c. applesauce
1/4 c. pecan meal
1 T. yeast (active dry)
1 T. gluten flour
2 c. & 3 T. whole-wheat flour
Directions:
In a medium-size bowl, put all the above ingredients in except for the wheat flour. Add only one cup of the wheat flour. Whip together for about 3-4 minutes to work up the gluten. Slowly add the rest of the flour to make a soft dough. Knead the dough for about 5-10 minutes. Cover the dough with a towel, and place the dough in a warm place to rise until it is doubled in size. Then shape it into a loaf, and place in a bread pan that has been sprayed with vegetable spray. Place the bread in a warm place and cover with a towel. Heat the oven to 350 deg. F. The bread is ready to bake when it is doubled in size. Bake for 30 minutes. Take the bread out of the oven and place on a rack to cool. Cover with a towel. Yield: 18 1/4-inch slices.
TIP: This is a sweeter bread and is great served with fruit-sweetened jam for breakfast or supper. Make a fruit salad and a bowl of popcorn to go with it, and just relax while you enjoy this light meal with family and friends.
Nutritional Information:
Per slice: calories: 113; fat: 6 grams; saturated fat: 0.5 grams; sodium: 130 milligrams: carbohydrates: 13 grams; dietary fiber: 2 grams; protein: 3 grams.
The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.
