Rosemary-raisin bread

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

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