The following recipe came from the DAK Gourmet Gazette and has been
produced very successfully in my Hitachi ABM. The initial mix is very
wet, but eventually thickens.
1 cup very warm water
1/2 teaspoon of salt
5 tablespoons of sugar
5 tablespoons of butter or margarine
(softened or melted)
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 tablespoons of non-fat dry milk
3 cups of bread flour
2-1/2 teaspoons of yeast(1 package)
Select "light crust or sweet" and mix dough
At the beep add
1/2 cup of raisins soaded in rum or water for
30 minutes and well drained.
3 tablespoons of dried or candied fruit
2 tablespoons of pine nuts
The loaf is tall and delicious.
Larry Klevans, Elkton, MD
Klev4290@dpnet.net