RAISIN POTATO BREAD

"The combination of raisins and potato makes this a moist, light bread with a touch of sweetness. Toast it to enjoy for breakfast as well."

2/3 cup water (70 to 80 degrees F)
1 large egg
1/4 cup (1/2 stick) butter or margarine, 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

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

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.

Source: Fleischmann's Yeast