Diabetic California Sunshine Bread
Yield: 1 1/4lb loaf

1/4 cup Lukewarm water; (110-115 degrees)
3 tablespoons Sugar (needed for yeast-action)
1 package Instant active dry yeast

2/3 cup Orange juice; fresh (warmed-to room temperature)
2 1/2 cups All-purpose flour unsifted
1 tsp. Salt
3 tablespoons Margarine melted
1 tablespoon Orange rind finely grated
1 tsp. Lemon rind finely grated
2 tsp. 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 remaining flour gradually, mixing well. Turn onto a lightly floured board and knead until smooth and
elastic (about 10 minutes) adding more flour as needed to make a soft dough. 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 cool 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