Preparation:
Soak the raisins in the vanilla for at least one hour. Drain the raisins well, reserving the vanilla. If you wish, you may combine the reserved vanila with water to make up the indicated water measurement . Combine yogurt and water/vanilla mixture and heat as directed in Notes. Add yogurt mixture to bread pan followed by other Ingredients (except raisins) as directed for your machine. Select baking cycle and start machine. Add raisins at "beep" or at time appropriate for your machine (see Notes).
NOTES: If you have not planned ahead and soaked the raisins: Combine the yogurt with the vanilla/water mixture (see directions) and preheat the mixture to 95 degrees. "Cool" raisins in freezer until time to add into bread at the beep. Sometimes I add pecans and sometimes I replace the raisins with dried cranberries. |
Nutritional Information:
2447 calories, 41.7 g total fat. 22.4 g saturated fat, 102 mg cholesterol (when using butter), 447.9 g carbohydrates, 16 g total fiber, 66.8 g protein, 2664 mg sodium, 15.4% calories from fat. |
