Sourdough raisin bread
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 LB. LOAF | ||
| ¾ | cup | Sour starter |
| ¼ | cup | Milk |
| 1½ | tablespoon | Butter |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Salt |
| 2 | cups | Bread flour |
| 1 | teaspoon | Yeast |
| ½ | cup | Raisins |
| 1 1/2 LB. LOAF | ||
| 1 | cup | Sour starter |
| ½ | cup | Milk |
| 2 | tablespoons | Butter |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Salt |
| 3 | cups | Bread flour |
| 1½ | teaspoon | Yeast |
| ⅔ | cup | Raisins |
Directions
SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993, ISBN #0-425-13733-3. Formatted by Ursula R. Taylor.
This is an especially nice version of sourdough because the sweet raisins play off wonderfully against the sour. Another breakfast winner.
Bake according to manufacturer's instructions, adding the raisins during the raisin-bread cycle, or five minutes before the final kneading is finished.