Mary & Martha's Kitchen Recipe

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Rosemary-Raisin Bread Recipe -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 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

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<h1>Rosemary-Raisin Bread</h1> <h2>Recipe</h2><p> <P>-SHARON HALL (FNXB91A) 1 pk Active dry yeast <P>3 c Unbleached bread flour <P>1 ts Salt <P>1 1/2 ts Rosemary leaves <P>3 tb Sugar <P>2 1/2 tb Extra virgin olive oil <P>2 tb Lecithin <P>3/4 c Warm milk <P>1 Whole egg <P>1 Egg white <P>1/2 c Raisins <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Rosemary-Raisin_Bread/40523/' title='Rosemary-Raisin Bread Recipe'>Rosemary-Raisin Bread Recipe</a></div>

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