Raspberry Cream Bread Recipe

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Type: Raspberry Cream Bread Free Cooking Recipe – Bread

Outstanding!

Ingredients / Directions
Yields 1 loaf.

3/4 cup(s) sour cream or yogurt
regular or low fat
2 tablespoons unsalted butter or vegetable oil
1 1/2 teaspoons raspberry extract
1/3 cup(s) canned raspberry pie filling
2 cup(s)s unbleached all-purpose flour
1/2 cup(s) 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.

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