Title: Rosemary Raisin Bread
Categories: Breadmaker Fruit
Yield: 16 Servings
| 1 | pk | Active dry yeast |
| 3 | c | Unbleached bread flour |
| 1 | ts | Salt |
| 1 1/2 | ts | Rosemary leaves |
| 3 | tb | Sugar |
| 2 1/2 | tb | Extra virgin olive oil |
| 2 | tb | Lecithin |
| 3/4 | c | Warm milk |
| 1 | | Whole egg |
| 1 | | Egg white |
| 1/2 | c | Raisins |
I adapted this from the Sunset Italian cookbook. It came out just fine in
the DAK. The original recipe calls for more olive oil (1/4 C) if you are
not watching fats, I bet it is wonderful that way.Cook on white bread
setting. I added raisins when around to it--I think it was at the start of
the second knead. Makes good sandwich bread or toast. FROM: SHARON HALL
(FNXB91A) Reformatted by Elaine Radis