Rosemary Currant Focaccia Bread

-1 lb. loaf
-
-dough
- 3/4 c Water; warm

2 tb Extra-virgin olive oil

1 3/4 c Bread flour

1/2 c Whole wheat flour

2 ts Sugar

1 ts Fresh rosemary leaves;

-chopped or 1/2 tsp. 1 ts Salt

1 1/2 ts Fleischmann's bread machine

--- yeast 1/2 c Sun*maid raisins or currants

-1 1/2 lb. loaf
-
-dough
- 1 c Water; warm

3 tb Extra-virgin olive oil

2 1/4 c Bread flour

3/4 c Whole wheat flour

1 tb Sugar

1 1/2 ts Fresh rosemary leaves;

-chopped or 3/4 tsp. 1 1/2 ts Salt

2 ts Fleischmann's bread machine

--- yeast 3/4 c Sun*maid raisins or currants

SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cookbooklet, copyright 1995 by Sun*Maid Growers of California. MM format by Ursula R. Taylor. Measure carefully, adding all ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12 inch circle for 1 lb. loaf or if making the 1 1/2 lb. loaf, shape into two 8 inch circles

on lightly floured surface. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place for 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips, make indentions in top of dough. Heat oven to 400~F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. PER SERVING:

195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber, 295 mg

sodium, 2 mg iron. Each one lb. loaf makes 8 servings.
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