Diabetic-Monkey Bread
1 package active dry yeast
1 cup warm water (100° to 110°), divided
2 3/4 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
3 tablespoons reduced-calorie margarine, melted
Butter-flavored cooking spray
Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup; let
stand 5 minutes. Combine yeast mixture, remaining 3J4 cup warm water, flour,
sugar, and salt in a large bowl; beat with a mixer at medium speed until
well blended. Cover and chill at least 8 hours.
Punch dough down. Turn out onto a heavily floured surface, and knead 3 or 4
times. Shape dough into 36 (l-inch) balls.
Brush balls with melted margarine, and layer in a 12-cup Sundt pan coated
with cooking spray. Cover and let rise in a warm place (85°), free from
drafts, 40 to 45 minutes or until doubled in bulk.
Preheat oven to 350°.
Bake at 350° for 30 to 35 minutes or until golden. Serve warm. Yield: 18
servings (serving size: 2 balls).
Per Serving: Calories 86 Fat 1.5g (sat O.Og) Protein 2.1 g Carbohydrate 16.1
g Fiber 0.6g Cholesterol Omg Sodium 116mg
Exchange: 1 Starch