| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
Italian |
Breadmaker, Fruits, Brunch |
16 |
Servings |
INGREDIENTS
|
|
-SHARON HALL (FNXB91A) |
| 1 |
pk |
Active dry yeast |
| 3 |
c |
Unbleached bread flour |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Rosemary leaves |
| 3 |
tb |
Sugar |
| 2 1/2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
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
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”