Sour Cream Raisin Bread Recipe

Sour Cream Raisin Bread Recipe

Yield: 1 loaf
Recipe by luhu.jp

Ingredients:

SMALL LOAF
1 cup: Sour cream or yogurt, regular or low-fat
1 tbsp: Canola oil,
1 cup: Raisins,
2 cup: Unbleached all-purpose flour,
1 tbsp: Dark brown sugar,
1 tsp: Cinnamon,
1/2 tsp: Ground cloves,
1/2 tsp: To 1 1/2 ts. salt to taste,
1 1/2 tsp: Active dry yeast,

LARGE LOAF
1 1/2 cup: Sour cream or yogurt, regular or low-fat
2 tbsp: Canola oil,
1 1/2 cup: Raisins,
2 1/4 cup: Unbleached all-purpose flour,
2 tbsp: Dark brown sugar,
2 tsp: Cinnamon,
1 tsp: Ground cloves,
1 tsp: To 2 ts. salt to taste,
2 tsp: Active dry yeast,

Directions:

SOURCE: More Recipes For Your Bread Machien Bakery by Richard W. Langer,
copyright 1992, ISBN #O-316-51390-3. MM format by Ursula R. Taylor.
Put sour cream or yogurt, canola oil, and raisins in the baking pan of
your bread machine (see note at end) and add flour, brown sugar, cinnamon,
cloves and salt. If your machine has a separate dispenser for leavening,
spoon the yeast in there. Otherwise, scatter it over the other dry
ingredients. If the instructions that came with your machine call for
placing yeast in the bottom of the pan first thing, you need to remember to
reverse the order in which you add the liquid and dry ingredients.
Bake the loaf on your machines quick cycle.
NOTE: Or load machine according to your machines directions. If you
dont want smashed raisins - then add them at the right moment for your
machine - about 5 minutes before end of second kneading...


Source from luhu.jp