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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)