---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Breadmaker
       Yield: 1 1/4lb loaf
     1/4 c  Lukewarm water;
            (110-115 degrees)
       3 tb Sugar; (needed for yeast
       1 pk Instant active dry yeast;
     2/3 c  Orange juice; fresh (warmed
            -to room temperature)
   2 1/2 c  All-purpose flour; unsifted
       1 ts Salt;
       3 tb Margarine; melted
       1 tb Orange rind; finely grated
       1 ts Lemon rind; finely grated
       2 ts Vegetable oil;(to oil pans)
   Combine lukewarn water, sugar, and dry yeast in a
   large bowl, stirring until completely dissolved.  Add
   warm oranged juice and beat until well blended.  Add 1
   cup of the flour gradually, beating gently smooth.
   Cover bowl and set in a warm place until bubbly and
   light (30-40 minutes).  Add salt, margarine, and
   grated orange and lemon rinds; beat gently to mix.
   Stir in remainng flour gradually, mixing well. Trun
   onto a lightly floured board and knead until smooth
   and elastic (about 10 minutes).  Place in a large,
   oiled bowl, turning dough around to to coat all over.
   Cover bowl; place in warm place until dough has
   doubled in size (1 -2 hours).  Punch dough down in
   several places.  Knead on board for 5 minutes. Shape
   into a loaf and place in an oiled 8 1/2 X 4 1/2 X 2
   1/2 loaf pan.  Cover and let rise in a warm place
   about 1 hour. Preheat oven to 375 degrees.  When bread
   has risen, bake 35-45 minutes. When done, remove bread
   from pan and cook on wire rack.
   Food Exchange per serving: 1 STARCH EXCHANGE PER
   SLICE (1 oz slice) Low-sodium diets: Omit salt.
   Substitute salted margarine.
   Source: The Art of Cooking for the Daibetic by Mary
   Abbott Hess, R.D.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her