Ingredients

1 pound loaf
1/2 C. dry Marsala wine
3/4 C. golden raisins
3/4 C. milk
4 Tbsp. butter
3 Tbsp. honey
3/4 tsp. salt
1 C. cornmeal
2 C. bread flour
1 1/2 tsp. yeast
1 1/2 pound loaf:
2/3 C. dry Marsala wine
1 C. golden raisins
1 C. milk
5 Tbsp. butter
1/4 C. honey
1 tsp. salt
1 1/3 C. cornmeal
2 2/3 C. bread flour
2 1/2 tsp. yeast

Cooking Instructions

Soak the raisins in the Marsala for at least thirty minutes. When the raisins have absorbed a good deal of the liquid, add whatever Marsala is left to the bread pan. Reserve the raisins for later. Place the rest of the ingredients into the pan, and bake according to manufacturer’s instructions. Add the raisins during the raisin-bread cycle, or five minutes before the final kneading is finished.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: