Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | -SHARON HALL (FNXB91A) |
1 pack | Active dry yeast |
3 cups | Unbleached bread flour |
1 teaspoon | Salt |
1½ teaspoon | Rosemary leaves |
3 tablespoons | Sugar |
2½ tablespoon | Extra virgin olive oil |
2 tablespoons | Lecithin |
¾ cup | Warm milk |
1 \N | Whole egg |
1 \N | Egg white |
½ cup | 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 (¼ 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