Rum Raisin Bread Recipe #58062
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.
by Barb Gertz
3½ hours | 30 min prep
1 1pound loaf
- 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
- In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
- Place ingredients in the order recommended by manufacturer.
- Use the regular setting for a 1 pound loaf.
- 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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5 stars