Raspberry Cream Bread Recipe

Ingredients:

3/4 c of yogurt or cream (sour, low fat or regular)
2 Tbsps of oil (vegetable) or butter (unsalted)
2 c of flour (all-purpose, unbleached)
1/2 c of wheat germ
1/4 tsp of salt
1.5 tsps of yeast (dry, active)
1.5 tsps of raspberry extract
1/3 c of raspberry (pie filling, canned)

Instructions:

If bread-making machine requires putting first the dry yeast in bread pan, then add salt, wheat and flour before putting the liquid ingredients. If no such instruction is found, combine the yogurt (or sour cream), canola oil (or butter), filling, extract, flour, salt and wheat into bread pan.

Sprinkle yeast on the combined ingredients. Alternatively, put yeast in another dispenser when bread-making machine provides it. Choose cycle (rapid bake).

Let loaf stand until it is easily sliced then take out the bottom and top crusts then portion at 1″ – 1.5″ thickness. The bread is best served with raspberry sorbet, sauce (Raspberry Melba) or syrup (raspberry) with raspberries distributed on top.

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