Chamomile Rasin Bread

Recipe By : The Bread Machine Cookbook by Melissa Clark May 1993 p94

3-4 Points Per Serving*

1 1/2 LB LOAF--

3/4 cup chamomile tea -- brewed strong

2/3 cup golden raisins

2 eggs

2 1/2 tablespoons butter

1/4 cup sugar

3/4 teaspoon salt

1 cup whole wheat flour

2 cups bread flour

2 1/2 teaspoons yeast

Soak the raisins in the tea for at least one hour. Drain the raisins and add tea to the bread. Add the rest of the ingredients except for the raisins. Bake according to manufacturer's instructions, adding the reserved raisins during the raisin bread cycle, or five minutes before the final kneading is finished.

Serving Size : 12

AUTHORS NOTE: This subtle flowery bread has a honeylike flavour and an even, open crumb.

*JENN'S LOWER FAT NOTE: Use 4 egg whites or 1/2 cup egg beaters for the 2 eggs, use unsweetened applesauce instead of butter

NOTES : Per serving: 190.9 cal, 3.7g (17.2%) fat, 2.3g fibre, 169mg sodium, 34.8g carbs, 5.6g protien

Per serving: 3.67 points

Per serving (using lower fat notes): 166.3 cal, 0.7g (3.4%) fat, 2.4g fibre, 154mg sodium, 35.2g carbs, 5.9g protien

Per serving (using lower fat notes): 2.90 points

Shared by: Jenn