---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Raspberry Cream Loaf
  Categories: Breadmaker, Fruits
       Yield: 1 Loaf
  
     3/4 c  Sour cream or yogurt,
            -regular or low fat
       2 tb Unsalted butter or
            -canola oil
   1 1/2 ts Raspberry extract
     1/3 c  Canned raspberry filling
       2 c  Unbleached all purpose flour
     1/2 c  Wheat germ
     1/4 ts Salt, to taste
   1 1/2 ts Active dry yeast
  
   If the instructions that came with your baking
   machine call for the yeast to be placed in the baking
   pan first thing, remember to add the other dry
   ingredients before the liquids.  Otherwise, scoop the
   sour cream or yogurt into your pan and add the butter
   (or canola oil), raspberry extract, raspberry filling,
   flour, wheat germ and salt. Scatter the yeast over the
   top of the other ingredients or place it in its own
   separate dispenser if your machine has such a device.
    Set the machine to its rapid-bake cycle for this
   loaf.  Once the loaf has cooled enough so that it can
   be sliced without difficulty, remove the top and
   bottom crusts and cut the remaining square or round
   into slices 1 to 1 1/2 inches thick.  Serve the slices
   warm with a scoop of raspberry sorbet, a ladling of
   raspberry syrup or Raspberry Melba Sauce, and a few
   fresh raspberries scattered on top of it all.
   Formatted by Jenny Johanssen
  
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