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Ingredients
| dark rum: 2 Tbl |
| seedless raisins (packed): 1/2 cup |
| water: 1/2 cup |
| bread flour (unsifted): 2 cups |
| dry whole milk: 1 Tbl |
| light brown sugar (packed): 2 tsp |
| salt: 1 tsp |
| salted butter: 2 tsp |
| heavy whipping cream (fluid): 2 Tbl |
| rum extract: 1/2 tsp |
| eggs: 1 |
| olive oil: 1 tsp |
| active dry yeast: 1 1/2 tsp |
Rum Raisin Bread
Credit: AllRecipes
User rating:
"This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking."
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Prep Time
15 min -
Cook Time
40 min -
Servings
10 serving(s)
Tags
Directions
- In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
- Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.