Rosemary-raisin Bread Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
-SHARON HALL, FNXB91A
1 package: Active dry yeast,
3 cup: Unbleached bread flour,
1 tsp: Salt,
1 1/2 tsp: Rosemary leaves,
3 tbsp: Sugar,
2 1/2 tbsp: Extra virgin olive oil,
2 tbsp: Lecithin,
3/4 cup: Warm milk,
1: Whole egg,
1: Egg white,
1/2 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 (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
Source from luhu.jp
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
Source from luhu.jp