Pineapple Carrot Coffee Ring

Recipe Ingredients

1		Active dry yeast - (1tbsp)
1/4 cup	59ml	Warm water - (110-115 f)
1		Egg
2 tablespoons	30ml	Honey
1 cup	62g / 2.2oz	Unbleached white flour
1		Crushed pineapple in
		Its own juice
1 cup	110g / 3.9oz	Grated carrots - (2 med)
1/4 cup	40g / 1.4oz	Raisins - (dark or golden)
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 cup	27g / 1oz	Sunflower seeds
1 1/2 cups	93g / 3.3oz	Whole wheat flour
1/2 cup	118ml	Bran
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast.

Combine the egg, honey, yeast mixture, unbleached white flour, and the pineapple in a mixing bowl.

Beat well. Let stand in a warm place for 30 minutes covered with a wet towel. Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well.

Spoon the dough into a lightly oiled 10 inch tube pan.

Let rise until doubled in a warm place for 60 minutes.

Bake in a 350F oven for 25 minutes or until browned.

Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.

Source:
Cooking Light, Jul/Aug 1994, page 125

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