Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---for 1 1/2 pound loaf--- |
| ⅓ cup | Water |
| 2 larges | Eggs |
| 2 larges | Egg yolks |
| ¼ pounds | Butter or margarine |
| 2½ cup | All-purpose flour |
| 3 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 1 pack | Active dry yeast |
| 2 tablespoons | Grated orange peel |
| 1 tablespoon | Grated lemon peel |
| 1½ teaspoon | Vanilla |
| ¼ cup | Golden raisins |
| ¼ cup | Sliced almonds |
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select sweet or basic cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds.
3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998