RAISIN POTATO BREAD

RAISIN POTATO BREAD

2/3 cup water (70º to 80ºF)
1 large egg
1/4 cup butter or margarine (1/2 stick), cut up
3/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup sugar
2 tablespoons potato flakes or buds
1 1/2 teaspoons Fleischmann’s® Bread Machine Yeast
2 cups raisins or other dried fruit such as currants or chopped apricots

  1. Measure all ingredients, except raisins, into bread machine pan in the order suggested by manufacturer.

  2. Process in fruit and nut cycle or basic/white bread cycle; medium/normal crust color setting, adding raisins as directed by manufacturer. Remove baked bread from pan; cool on wire rack.