Title: Sourdough Raisin Bread
Categories: Breadmaker
Yield: 1 Loaf
| | | 1 LB. LOAF |
| 3/4 | c | Sour starter |
| 1/4 | c | Milk |
| 1 1/2 | tb | Butter |
| 2 | tb | Honey |
| 2 | ts | Salt |
| 2 | c | Bread flour |
| 1 | ts | Yeast |
| 1/2 | c | Raisins |
| | | 1 1/2 LB. LOAF |
| 1 | c | Sour starter |
| 1/2 | c | Milk |
| 2 | tb | Butter |
| 3 | tb | Honey |
| 1 | tb | Salt |
| 3 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 2/3 | c | Raisins |
SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993,
ISBN #0-425-13733-3. Formatted by Ursula R. Taylor.
This is an especially nice version of sourdough because the sweet raisins
play off wonderfully against the sour. Another breakfast winner.
Bake according to manufacturer's instructions, adding the raisins during
the raisin-bread cycle, or five minutes before the final kneading is
finished.