Title: Raspberry Cream Loaf
Categories: Breadmaker Fruit
Yield: 1 Loaf
| 3/4 | c | Sour cream or yogurt, regular or low fat |
| 2 | tb | Unsalted butter or canola oil |
| 1 1/2 | ts | Raspberry extract |
| 1/3 | c | Canned raspberry filling |
| 2 | c | Unbleached all purpose flour |
| 1/2 | c | Wheat germ |
| 1/4 | ts | Salt, to taste |
| 1 1/2 | ts | Active dry yeast |
If the instructions that came with your baking machine call for the yeast
to be placed in the baking pan first thing, remember to add the other dry
ingredients before the liquids. Otherwise, scoop the sour cream or yogurt
into your pan and add the butter (or canola oil), raspberry extract,
raspberry filling, flour, wheat germ and salt. Scatter the yeast over the
top of the other ingredients or place it in its own separate dispenser if
your machine has such a device. Set the machine to its rapid-bake cycle for
this loaf. Once the loaf has cooled enough so that it can be sliced
without difficulty, remove the top and bottom crusts and cut the remaining
square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm
with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry
Melba Sauce, and a few fresh raspberries scattered on top of it all.
Formatted by Jenny Johanssen