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.
   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.
   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 400FF. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges. SOURCE: Sun-Maid Raisin (On the Rise) Breads, Bread Machine Recipes cook booklet