Raspberry Marshmallow Bread
A sweet yeast bread made with raspberries and miniature marshmallows.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 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 in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.