Raspberry Cream Loaf

---------- Recipe via Meal-Master (tm) v8.05

Title: Raspberry Cream Loaf
Categories: Breadmaker, Fruits
Yield: 1 Loaf

3/4 c Sour cream or yogurt,
-regular or low fat
2 tb Unsalted butter or
-canola oil
1 1/2 ts Raspberry extract
1/3 c Canned raspberry filling
2 c Unbleached all purpose flour
1/2 c Wheat germ
1/4 ts Salt, to taste
1 1/2 ts 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 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.
Formatted by Jenny Johanssen

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