Recipe - Rosemary Currant Focaccia Bread

1 LB. LOAFDOUGH
Three fourths cup Water; warm
2 tablespoon Extravirgin olive oil
1 Three fourths cup Bread flour
One half cup Whole wheat flour
2 teaspoon Sugar
1 teaspoon Fresh rosemary leaves;
chopped or One half tsp. dried
1 teaspoon Salt
1 One half teaspoon Fleischmann's bread machine
yeast
One half cup Sun*maid raisins or currants

1 One half LB. LOAFDOUGH
1 cup Water; warm
3 tablespoon Extravirgin olive oil
2 One fourth cup Bread flour
Three fourths cup Whole wheat flour
1 tablespoon Sugar
1 One half teaspoon Fresh rosemary leaves;
chopped or Three fourths tsp. dried
1 One half teaspoon Salt
2 teaspoon Fleischmann's bread machine
yeast
Three fourths cup Sun*maid raisins or currants

SOURCE: SunMaid 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 One half 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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 13, 1998