Recipe Details

Summary

Name: Raspberry Cream Bread

Category: Breads

Yields 1 loaf

3/4 cup sour cream or yogurt, regular or low fat

2 tablespoons unsalted butter or vegetable oil

1 1/2 teaspoons raspberry extract

1/3 cup canned raspberry pie filling

2 cups unbleached all−purpose flour

1/2 cup wheat germ

1/4 teaspoon salt, to taste

1 1/2 teaspoons active dry yeast

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 the 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.

When 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 over the top.