Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **1 LB. LOAF-DOUGH**
     3/4           cup  water -- warm
  2        tablespoons  extra-virgin olive oil
  1 3/4           cups  bread flour
     1/2           cup  whole wheat flour
  2          teaspoons  sugar
  1           teaspoon  fresh rosemary leaves -- chopped or 1/2 tsp.
                        -- dried
  1           teaspoon  salt
  1 1/2      teaspoons  fleischmann's bread machine yeast
     1/2           cup  sun*maid raisins or currants
                        **1 1/2 LB. LOAF-DOUGH**
  1                cup  water -- warm
  3        tablespoons  extra-virgin olive oil
  2 1/4           cups  bread flour
     3/4           cup  whole wheat flour
  1         tablespoon  sugar
  1 1/2      teaspoons  fresh rosemary leaves -- chopped or 3/4 tsp.
                        -- dried
  1 1/2      teaspoons  salt
  2          teaspoons  fleischmann's bread machine yeast
     3/4           cup  sun*maid raisins or currants

Preparation:

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.

Nutritional Information:

3166 Calories (kcal); 79g Total Fat; (22% calories from fat); 86g Protein; 527g Carbohydrate; 0mg Cholesterol; 5361mg Sodium