---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Rosemary Currant Focaccia Bread
 Categories: Breads, Dessert bre, Italian
      Yield: 1 servings
 
           -----1 lb. loaf-----
           -----dough-----
    3/4 c  Water; warm
      2 tb Extra-virgin olive oil
  1-3/4 c  Bread flour
    1/2 c  Whole wheat flour
      2 ts Sugar
      1 ts Fresh rosemary leaves;
           -chopped or 1/2 tsp.
      1 ts Salt
  1-1/2 ts Fleischmann's bread machine
           --- yeast
    1/2 c  Sun*maid raisins or currants

           -----1 1/2 lb. loaf-----
           -----dough-----
      1 c  Water; warm
      3 tb Extra-virgin olive oil
  2-1/4 c  Bread flour
    3/4 c  Whole wheat flour
      1 tb Sugar
  1-1/2 ts Fresh rosemary leaves;
           -chopped or 3/4 tsp.
  1-1/2 ts Salt
      2 ts Fleischmann's bread machine
           --- yeast
    3/4 c  Sun*maid raisins or currants
 
  SOURCE: Sun-Maid Raisin (On the Rise) Breads,
    Bread Machine Recipes cookbooklet,
    copyright 1995 by Sun*Maid Growers of California.

  MM format by Ursula R. Taylor.

  Measure carefully, adding all ingredients to bread
  machine pan in the order recommended by the manufacturer.  Select
  Dough/Manual cycle.  Add raisins or currants at the raisin/nut cycle or 5
  minutes before last kneading cycle ends. Lightly grease a large cookie
  sheet.  Flatten dough with hands or rolling pin into a 12 inch circle for
  1 lb. loaf or if making the 1-1/2 lb. loaf, shape into two 8 inch circles
  on lightly floured surface.  Place on cookie sheet.  Cover top of bread
  with plastic wrap and place in a warm place for 30 to 45 minutes or until
  dough has almost doubled.  Using the handle of a wooden spoon or your
  fingertips, make indentions in top of dough. Heat oven to 400 F.  Bake for
  18 to 25 minutes or until lightly browned. Cut into wedges.

  PER SERVING:
  195 calories, 35 g carbohydrate, 4 g fat, 2 g dietary fiber,
  295 mg sodium, 2 mg iron.

  Each one lb. loaf makes 8 servings.
 
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