| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Bread |
12 |
Servings |
INGREDIENTS
|
|
See instructions for exact amounts for small; medium, and large loaves and for variations |
|
|
Small Loaf Medium Loaf Large Loaf Water |
INSTRUCTIONS
From: rlinehan@magnus.acs.ohio-state.edu (Ruth A Linehan)
Date: 4 Aug 1994 20:31:07 -0400
Taken from "The Bread Machine" Cookbook, by Donna Rathmell German -- I
found this to be one of my favorite recipes from this book. It has many
varieties of recipes and is well worth purchasing. RAISIN BREAD
1/2 cup + 1 tbs. 3/4 cup 1 1/8 cups Margarine/butter 1 tbs 1
1/4 tbs 2 tbs Sugar 1 tbs 1 1/3 tbs 2 tbs Salt 1/2 tsp 2/3 tsp 1
tsp Bread Flour 1 1/2 cups 2 cups 3 cups Yeast 2 1/2 tsp 2 1/2 tsp 2 1/2
tsp
At the beep: (or following the first kneading) Raisins 6 tbs. 1/2 cup 3/4
cup
Variations: All ingredients are put in the machine when it beeps (or during
the rest period after the first kneading) CINNAMON RAISIN Raisins 6 tbs 1/2
cup 3/4 cup Cinnamon 1 1/2 tsp 2 tsp 1 tbs APRICOT BREAD dried
diced apricots 6 tbs 1/2 cup 3/4 cup MIXED DRIED FRUIT dried mixed fruit,
diced 6 tbs 1/2 cup 3/4 cup ORANGE
RAISIN Raisins 6 tbs 1/2 cup 3/4 cup grated orange peel 1 1/4 tsp 1/3 tsp
1/2 tsp
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”