Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
1 LB. LOAFDOUGH
1 1/2 LB. LOAFDOUGH
Preparation
SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding all ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles on lightly floured surface. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place for 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING: 195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg sodium, 2 mg iron. Each one lb. loaf makes 8 servings. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" on Apr 13, 1998
