Title: Rosemary-raisin bread
 Categories: Breadmaker, Fruits, Brunch
      Yield: 16 Servings
 
           -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