Rosemary currant focaccia bread

1 Servings

Ingredients

Quantity Ingredient
¾ cup Water; warm
2 tablespoons Extra-virgin olive oil
1¾ cup Bread flour
½ cup Whole wheat flour
2 teaspoons Sugar
1 teaspoon Fresh rosemary leaves; chopped or 1/2 tsp. dried
1 teaspoon Salt
1½ teaspoon Fleischmann's bread machine yeast
½ cup Sun*maid raisins or currants
1 cup Water; warm
3 tablespoons Extra-virgin olive oil
2¼ cup Bread flour
¾ cup Whole wheat flour
1 tablespoon Sugar
1½ teaspoon Fresh rosemary leaves; chopped or 3/4 tsp. dried
1½ teaspoon Salt
2 teaspoons Fleischmann's bread machine yeast
¾ cup Sun*maid raisins or currants

Directions

1 LB. LOAF-DOUGH

1½ LB. LOAF-DOUGH

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding all ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1 ½ lb. loaf, shape into two 8 inch circles on lightly floured surface. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place for 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING: 195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg sodium, 2 mg iron. Each one lb. loaf makes 8 servings.

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 13, 1998

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