Rosemary-raisin bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -SHARON HALL (FNXB91A) | ||
| 1 | pack | Active dry yeast |
| 3 | cups | Unbleached bread flour |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Rosemary leaves |
| 3 | tablespoons | Sugar |
| 2½ | tablespoon | Extra virgin olive oil |
| 2 | tablespoons | Lecithin |
| ¾ | cup | Warm milk |
| 1 | Whole egg | |
| 1 | Egg white | |
| ½ | cup | Raisins |
Directions
I adapted this from the Sunset Italian cookbook. It came out just fine in the DAK. The original recipe calls for more olive oil (¼ 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
Related recipes
- Raisin bread
- Raisin bread #2
- Raisin bread #3
- Raisin bread #4
- Raisin rye bread
- Raisin walnut rosemary bread
- Rosemary and olive bread
- Rosemary beer bread
- Rosemary bread
- Rosemary bread (ff)
- Rosemary flat bread
- Rosemary garlic bread
- Rosemary olive oil bread
- Rosemary ralsln bread
- Rosemary tomato bread
- Rosemary-basil bread
- Rosemary-garlic bread
- Rosemary-olive bread
- Rosemary-raisin scones
- Sweet raisin bread