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.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)