Panetonne

Yield: 1 Servings

Measure Ingredient
⅓ cup Water
1 medium Egg
2 \N Egg yolks
2 tablespoons Butter (or canola oil)
2 tablespoons Grated orange or lemon zest
¼ cup Chopped candied citron
1⅞ cup All-purpose flour
½ teaspoon Salt
1½ teaspoon Active dry yeast
½ cup Raisins

Bake on the quick cycle (insta-bread) and add raisins at beep (for additional ingredients).

>From The complete Bread Machine Bakery Book by R Langer Posted to EAT-L Digest 26 Mar 97 by Gary M German <garygerman@...> on Mar 26, 1997

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