Raspberry Cream Bread
Raspberry cream bread made with sour cream and raspberry extract.
Ingredients
sour cream or yogurt (regular or low fat)
3/4 cup
unsalted butter or vegetable oil
2 tablespoons
raspberry extract
1 1/2 teaspoons
raspberry pie filling (canned)
1/3 cup
unbleached all-purpose flour
2 cups
wheat germ
1/2 cup
salt (to taste)
1/4 teaspoon
active dry yeast
1 1/2 teaspoons
Instructions
1
Add Ingredients
Place the sour cream or yogurt into the bread machine, then add the butter, raspberry extract, raspberry pie filling, flour, wheat germ, and salt. Sprinkle the yeast on top or place it into a separate dispenser.
2
Set the Bake
Select the rapid-bake cycle and start the machine.
3
Cool and Serve
Once the bread has cooled enough to slice, trim off the top and bottom crusts, cut the remaining loaf into 1 to 1.5 inch thick slices, and serve with raspberry sorbet, raspberry syrup, or raspberry sauce.
