| 1 | In small bowl pour boiling water over cracked wheat; let stand 15 minutes. |
| 2 | Drain excess water; set aside. |
| 3 | Dissolve yeast in warm water. |
| 4 | In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. |
| 5 | Add dissolved yeast and cracked wheat. |
| 6 | The margarine may not melt completely. |
| 7 | In small bowl, combine 1 cup of the all-purpose flour and oat bran cereal; add to yeast mixture. |
| 8 | Add enough remaining all-purpose flour to make a moderatelly stiff dough. |
| 9 | Turn out onto a lightly floured surface. |
| 10 | Knead about 10 minutes or until dough is smooth and elastic. |
| 11 | Shape into ball. |
| 12 | Grease large bowl. |
| 13 | Place dough ub bowl turning once to coat surface. |
| 14 | Cover; let rise in warm place about 1 ?hours or until nearly double in size. |
| 15 | Grease 9" by 5" loaf pan or coat with vegetable pan-coating. |
| 16 | Punch dough down; shape into loaf. |
| 17 | Place in prepared pan. |
| 18 | Cover; let rise in warm place about 1 hour or until nearly double in size. |
| 19 | Meanwhile heat oven to 37Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking. |
| 20 | Remove from pan; cool on wire rack. |
| 21 | food exchanges per serving: 2 starch exchanges |
| 22 | cho: 30g; pro: 4g; fat: 1g; cal: 146 low-sodium diets: omit salt. |
| 23 | Substitute unsalted margarine. |
