Cranberry Twist Bread, Diabetic
'Add milk mixture to flour mixture; add egg white.' / 'Bake in a 375 degree F oven about 20 minutes or until golden brown (if necessary / 'Beat on high speed for 3 minutes.' / 'Beat with an electric mixer on low to medium speed for 30 seconds / 'Cover; let rest 10 minutes.' / 'Cover; let rise in a warm place until nearly double (about 30 minutes).' / 'Grease a baking sheet.' / 'In a small saucepan heat and stir milk / 'Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total).' / 'Meanwhile / 'ORANGE ICINE:' / 'Place cut sides up / 'Place seam side down and cut roll in half lengthwise.' / 'Punch down dough and turn out onto lightly floured surface.' / 'Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings.' / 'Roll dough into a 14x10-inch rectangle and brush with melted butter. Spread filling over dough.' / 'Seal seam.' / '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).' / 'Starting from a long side / 'Stir in as much of the remaining flour as you can.' / 'Stir together 1/2 cup Recipe #241843 and enough orange juice (2 to 3 teaspoons) to make icing of drizzling consistency.'] / 'Turn out dough onto a floured surface.' / ['In a large bowl stir together 1 cup of the flour and the yeast; 2 tbs Splenda / and 1/2 teaspoon salt until warm (120 degree F to 130 degree F).' / and spice; set aside.' / cover loosely with foil the last 10 minutes to prevent overbrowning).' / for filling / in a small bowl stir together cranberries / keeping the cut sides up. Pinch ends to seal.' / on prepared baking sheet. Loosely twist halves together / orange peel / pecans / remaining Splenda / roll dough into a spiral.' / scraping sides of bowl.' / set aside.' / side by side / the 2 tablespoons margarine
It’s safe to include and enjoy the icing on this bread! . For the icing be sure to use the powdered sugar sub recipe given …