Raisin Potato Bread
The combination of raisins and potato makes this a moist, light
bread with a touch of sweetness. Toast it to enjoy for breakfast as
2/3 cup water (70Âº to 80ÂºF)
1 large egg
1/4 cup butter or margarine (1/2 stick) – cut up
3/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons potato flakes or buds
1 1/2 teaspoons Fleischmann’sÂ® Bread Machine Yeast
2 cups raisins or other dried fruit such as
currants or chopped apricots
Measure all ingredients, except raisins, into bread machine pan in
the order suggested by manufacturer.
Process in fruit and nut cycle or basic/white bread cycle;
medium/normal crust color setting, adding raisins as directed by
manufacturer. Remove baked bread from pan; cool on wire rack.
Per Serving (excluding unknown items): 217 Calories; 5g Fat (18.5%
calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber;
28mg Cholesterol; 183mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.