A sweet yeast bread made
with raspberries and miniature marshmallows.
Raspberry
Marshmallow Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
2/3 cup water
2 3/4 cups all-purpose or bread flour
2 tablespoons wheat germ
1 teaspoon salt
1/8 teaspoon baking soda
1 large egg
2 tablespoons vegetable oil
1 (10-ounce) package frozen raspberries
1/2 cup miniature marshmallows
- Soften yeast in water;
set aside.
- In a bowl combine flour,
wheat germ, salt, baking soda, egg, oil, and the juice from frozen
raspberries. Add the yeast mixture and knead until smooth and
satiny, about 10 minutes. Knead in the thawed raspberries and
miniature marshmallows. Allow to rise, covered, in a warm place
for 2 hours.
- Punch down, place in a
greased loaf pan, and allow to rise until doubled in bulk, about
1 hour.
- Bake at 350°F (175°C)
for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.
loading
|
