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Rosemary-raisin bread

Yield: 16 Servings

Ingredients:

• 1 pk Active dry yeast
• 3 c Unbleached bread flour
• 1 ts Salt
• 1 1/2 ts Rosemary leaves
• 3 tb Sugar
• 2 1/2 tb Extra virgin olive oil
• 2 tb Lecithin
• 3/4 c Warm milk
• 1 Whole egg
• 1 Egg white
• 1/2 c Raisins

Instructions:

I adapted this from the Sunset Italian cookbook. It came out just fine in the DAK. The original recipe calls for more olive oil (1/4 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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