Raisin Breadbreads, breakfast, diabetic 1 pkg dry yeast 1/4 cup warm water 3/4 cup milk (scalded and cooled) 2 tablespoon sugar replacement 1 teaspoon salt 1 egg 2 tablespoon margarine (softened) 3 3/4 cup flour 1 cup raisins Soften yeast in warm water; allow to rest for 5 minutes. Combine milk, sugar replacement, salt, egg, and margarine; mix thoroughly. Stir in yeast mixture. Add 1 cup of the flour. Beat until smooth. Mix in raisins. Blend in remaining flour. Knead for 5 minutes. Cover; allow to rise for 2 hours. Punch down; form into loaf. Place in greased 9 x 5 inch loaf pan; cover. Allow to rise for 1 hour. Bake at 400øF for 30 minutes, or until loaf sounds hollow and is golden brown. Remove to rack. PER SERVING (1 Slice): Calories: 68 Exchanges: 1 bread |
