1 LB. LOAF-DOUGH
3/4 c Water; warm
2 tb Extra-virgin olive oil
1 3/4 c Bread flour
1/2 c Whole wheat flour
2 ts Sugar
1 ts Fresh rosemary leaves;
-chopped or 1/2 tsp. dried
1 ts Salt
1 1/2 ts Fleischmann’s bread machine
-yeast
1/2 c Sun*maid raisins or currants
1 1/2 LB. LOAF-DOUGH
1 c Water; warm
3 tb Extra-virgin olive oil
2 1/4 c Bread flour
3/4 c Whole wheat flour
1 tb Sugar
1 1/2 ts Fresh rosemary leaves;
-chopped or 3/4 tsp. dried
1 1/2 ts Salt
2 ts Fleischmann’s bread machine
-yeast
3/4 c Sun*maid raisins or currants
SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes
cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by
Ursula R. Taylor. Measure carefully, adding all ingredients to bread
machine pan in the order recommended by the manufacturer. Select
Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5
minutes before last kneading cycle ends. Lightly grease a large cookie
sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1
lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles on
lightly floured surface. Place on cookie sheet. Cover top of bread with
plastic wrap and place in a warm place for 30 to 45 minutes or until dough
has almost doubled. Using the handle of a wooden spoon or your fingertips,
make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25
minutes or until lightly browned. Cut into wedges. PER SERVING: 195
calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg sodium, 2
mg iron. Each one lb. loaf makes 8 servings.
MC formatted and busted by Martha Hicks 4/98
Yields
1 Servings