Cranberry Twist Bread, Diabetic

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 2 3/4-3 cups all-purpose flour
• 1 (1/4 ounce) package active dry yeast
• 3/4 cup skim milk
• 1/3 cup splenda granular, sugar substitute
• 2 tablespoons light margarine
• 1/4 cup egg
• 1/2 cup finely chopped cranberries
• 2 tablespoons finely chopped pecans
• 1 1/2 teaspoons finely shredded orange peel
• 1/2 teaspoon pumpkin pie spice or 1/2 teaspoon apple pie spice
• 1 1/2 teaspoons light margarine, melted
• 1/2 cup splenda granular, sugar substitute (homemade powdered sugar with splenda and glazes)
• 2 -3 teaspoons orange juice

Recipe

• 1 in a large bowl stir together 1 cup of the flour and the yeast; 2 tbs splenda, set aside.
• 2 in a small saucepan heat and stir milk, the 2 tablespoons margarine, and 1/2 teaspoon salt until warm (120 degree f to 130 degree f).
• 3 add milk mixture to flour mixture; add egg .
• 4 beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl.
• 5 beat on high speed for 3 minutes.
• 6 stir in as much of the remaining flour as you can.
• 7 turn out dough onto a floured surface.
• 8 knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).
• 9 shape dough into a ball and place in a lightly greased bowl; turn once. cover; let rise in a warm place until double (1 to 1-1/2 hours).
• 10 meanwhile, for filling, in a small bowl stir together cranberries, remaining splenda, pecans, orange peel, and spice; set aside.
• 11 punch down dough and turn out onto lightly floured surface.
• 12 cover; let rest 10 minutes.
• 13 grease a baking sheet.
• 14 roll dough into a 14x10-inch rectangle and brush with melted butter. spread filling over dough.
• 15 starting from a long side, roll dough into a spiral.
• 16 seal seam.
• 17 place seam side down and cut roll in half lengthwise.
• 18 place cut sides up, side by side, on prepared baking sheet. loosely twist halves together, keeping the cut sides up. pinch ends to seal.
• 19 cover; let rise in a warm place until nearly double (about 30 minutes).
• 20 bake in a 375 degree f oven about 20 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning).
• 21 remove from baking sheet; cool on a wire rack. drizzle with orange icing. makes 16 servings.
• 22 orange icine:
• 23 stir together 1/2 cup homemade powdered sugar with splenda and glazes and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.