Rosemary-raisin Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Italian | Breadmaker, Brunch, Fruits | 16 | Servings |
INGREDIENTS
| SHARON HALL FNXB91A | ||
| 1 | Active dry yeast | |
| 3 | c | Unbleached bread flour |
| 1 | t | Salt |
| 1 1/2 | t | Rosemary leaves |
| 3 | T | Sugar |
| 2 1/2 | T | Extra virgin olive oil |
| 2 | T | Lecithin |
| 3/4 | c | Warm milk |
| 1 | Whole egg | |
| 1 | Egg white | |
| 1/2 | c | Raisins |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 18
Total Fat: 2.3g
Cholesterol: 12.5mg
Sodium: 159.2mg
Potassium: 62.9mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 6g
Protein: 1.2g