Raspberry Cream Bread
Ingredients
3/4 C. sour cream or yogurt regular or low fat
2 Tbsp. unsalted butter or canola oil
1 1/2 tsp. raspberry extract
1/3 C. canned raspberry filling
2 C. unbleached all purpose flour
1/2 C. wheat germ
1/4 tsp. salt, to taste
1 1/2 tsp. active dry yeast
Cooking Instructions
If the instructions that came with your baking machine call for the yeast to be placed in the baking pan first thing, remember to add the other dry ingredients before the liquids. Otherwise, scoop the sour cream or yogurt into your pan and add the butter(or canola oil), raspberry extract, raspberry filling, flour, wheat germ and salt. Scatter the yeast over the top of the other ingredients or place it in its own separate dispenser if your machine has such a device. Set the machine to its rapid-bake cycle for this loaf. Once the loaf has cooled enough so that it can be sliced without difficulty, remove the top and bottom crusts and cut the remaining square or round into slices 1 to 1 1/2 inches thick. Serve the slices warm with a scoop of raspberry sorbet, a ladling of raspberry syrup or Raspberry Melba Sauce, and a few fresh raspberries scattered on top of it all.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)