Rosemary Raisin Bread

-SHARON HALL (FNXB91A) 1 pk Active dry yeast

3 c Unbleached bread flour

1 ts Salt

1 1/2 ts Rosemary leaves

3 tb Sugar

2 1/2 tb Extra virgin olive oil

2 tb Lecithin

3/4 c Warm milk

1 Whole egg

1 Egg white

1/2 c Raisins

I adapted this from the Sunset Italian cookbook. It came out just fine in the DAK. The original recipe calls for more olive oil (1/4 C) if you are not watching fats, I bet it is wonderful that way.Cook on white bread setting. I added raisins when around to it--I think it was at the start of the second knead. Makes good sandwich bread or toast. FROM: SHARON HALL (FNXB91A) Reformatted by Elaine Radis