Ingredients

1 pound loaf
2/3 C. raspberries
1 Tbsp. vegetable oil
2 1/2 Tbsp. raspberry syrup
1/2 tsp. salt
1 C. whole wheat flour
1 C. bread flour
1 tsp. yeast
1 1/2 pound loaf
1 C. raspberries
1 1/2 Tbsp. vegetable oil
3 3/4 Tbsp. raspberry syrup
1/2 tsp. salt
1 1/2 C. whole wheat flour
1 1/2 C. bread flour
1 1/2 tsp. yeast
2 pound loaf
1 1/3 C. raspberries
2 Tbsp. vegetable oil
5 Tbsp. raspberry syrup
2/3 tsp. salt
2 C. whole wheat flour
2 C. bread flour
2 tsp. yeast

Cooking Instructions

Use Raisin bread cycle. At the beep, add 1/4 (1/3) (1/2) C. chopped walnuts or pecans, if desired. Try the recipe with cranberries in the fall, substituting honey for the berry syrup. If cranberries are fresh, add 1/3 (1/2) (2/3) C. water and syrup of choice.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)