Recipe - Rosemary-Raisin Scones

SHARON HALL (FNXB91A)
1 pack Active dry yeast
3 cup Unbleached bread flour
1 teaspoon Salt
1 One half teaspoon Rosemary leaves
3 tablespoon Sugar
2 One half tablespoon Extra virgin olive oil
2 tablespoon Lecithin
Three fourths cup Warm milk
1 Whole egg
1 Egg white
One half cup Raisins

I adapted this from the Sunset Italian cookbook. It
came out just fine in the DAK. The original recipe
calls for more olive oil (One fourth 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
itI think it was at the start of the second knead.
Makes good sandwich bread or toast. FROM: SHARON HALL
(FNXB91A) Reformatted by Elaine Radis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini