| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Venetian |
|
1 |
Servings |
INGREDIENTS
|
|
—for 1 1/2 pound loaf— |
| 1/3 |
c |
Water |
| 2 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 1/4 |
lb |
Butter or margarine |
| 2 1/2 |
c |
All-purpose flour |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 2 |
tb |
Grated orange peel |
| 1 |
tb |
Grated lemon peel |
| 1 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Golden raisins |
| 1/4 |
c |
Sliced almonds |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select sweet or basic cycle.
2. When fruit and nut signal sounds (or 5 minutes before end of last
kneading), add golden raisins and sliced almonds.
3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15
minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998
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