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The Bread Baker Bible

The Bread Baker Bible

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Publicado porAbu Bakar Siddique

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Categories:Types, Recipes/Menus
Published by: Abu Bakar Siddique on Jan 08, 2010
Copyright:Attribution Non-commercial

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05/11/2014

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Yields 1 loaf

3/4 cup sour cream or yogurt, regular or low fat
2 tablespoons unsalted butter or vegetable oil
1 1/2 teaspoons raspberry extract
1/3 cup canned raspberry pie filling
2 cups unbleached all−purpose flour
1/2 cup wheat germ
1/4 teaspoon salt, to taste
1 1/2 teaspoons active dry yeast

If the instructions that came with your baking machine call for the yeast to be placed in the baking pan
first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour
cream or yogurt into the pan and add the butter (or canola oil), raspberry extract, raspberry filling,
flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own
separate dispenser if your machine has such a device. Set the machine to its rapid−bake cycle for this
loaf.

When the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom
crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm
with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few
fresh raspberries scattered over the top.

Raspberry Cream Bread

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