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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 1pound loaf 593g Recipe makes 1 1pound loaf) |
||
| Calories 1572 | ||
| Calories from Fat 300 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.4g | 51% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 11.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 280mg | 93% | |
| Sodium 2513mg | 104% | |
| Potassium 1164mg | 33% | |
| Total Carbohydrate 264.0g | 87% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 56.2g | ||
| Protein 39.4g | 78% | |
Rum Raisin Bread
By: Barb Gertz
Apr 4, 2003
This bread is a little richer and sweeter than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.
1 1pound loaf
Ingredients
- 2 tablespoons rum
- 1/2 cup raisins
- 1/2 cup water
- 2 cups bread flour
- 1 tablespoon powdered milk
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 2 teaspoons butter
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon rum extract
- 1 egg
- 1 teaspoon olive oil
- 1 1/2 teaspoons active dry yeast
Directions
1
In a small bowl, pour rum over raisins, let stand 30 minutes, drain.2
Place ingredients in the order recommended by manufacturer.3
Use the regular setting for a 1 pound loaf.4
If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.
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Browse similar recipes by category
- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: chia
On Feb 27, 2005
this was delicious and didn't last long. i soaked the raisins overnight and prepared the bread the next day, everyone loved it. the only complaint was that we wanted more 
.
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