Cranberry Twist Bread Diabetic

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 instead of plain splenda. It's picture pretty and holiday perfect.

Steps

In a large bowl stir together 1 cup of the flour and the yeast.

2 tbs splenda , set aside.

In a small saucepan heat and stir milk , the 2 tablespoons margarine , and 1 / 2 teaspoon salt until warm.

Add milk mixture to flour mixture.

Add egg white.

Beat with an electric mixer on low to medium speed for 30 seconds , scraping sides of bowl.

Beat on high speed for 3 minutes.

Stir in as much of the remaining flour as you can.

Turn out dough onto a floured surface.

Knead in enough remaining flour to make a soft dough that is smooth and elastic.

Shape dough into a ball and place in a lightly greased bowl.

Turn once.

Cover.

Let rise in a warm place until double.

Meanwhile , for filling , in a small bowl stir together cranberries , remaining splenda , pecans , orange peel , and spice.

Set aside.

Punch down dough and turn out onto lightly floured surface.

Cover.

Let rest 10 minutes.

Grease a baking sheet.

Roll dough into a 14x10-inch rectangle and brush with melted butter',.

Ingredients

all-purpose flour, active dry yeast, skim milk, splenda granular, light margarine, egg white, cranberries, pecans, orange peel, pumpkin pie spice, orange juice