my rummy cinnamon raisin bread

Name: My Rummy Cinnamon Raisin Bread
Prep time: 20 min
Cook time: 35 min
Cuisine: Canadian
Ingredients: - your favorite rum, enough to cover raisins in a small bowl; 1 cup(s) raisins (or chopped dates, dried cranberries, or your favorite dried fruit or chopped nuts added to the fruit); 1 cup(s) 1 cup plus 2 tbsps water; 2 tablespoon(s) soft butter; 1/2 cup(s) old-fashioned rolled oats; 1/4 cup(s) brown sugar or 2 tbsp splenda brown; 1 1/4 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) pure vanilla extract; 2 1/2 teaspoon(s) instant yeast; 1/4 cup(s) to 1/3 cup lukewarm water*; 3 cup(s) unbleached all-purpose flour or 50/50 mix of white and whole wheat; - cinnamon-sugar for topping, optional

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

My own recipe. Personally I like Malibu Spiced Light Rum but use what you like best. Don't be afraid to add small amounts of other spices that you enjoy such as nutmeg, ginger, allspice, cardamom if you wish. I have played with this with such additions and I always like what I get but DH likes only cinnamon so this is the "basic version" and a good starting place. You may need more liquid according to where you are and current temps. If so just add a Tbsp at a time until you have what you need.

►

(1 rating)

yield serving(s)

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For my rummy cinnamon raisin bread

your favorite rum, enough to cover raisins in a small bowl
1 c

raisins (or chopped dates, dried cranberries, or your favorite dried fruit or chopped nuts added to the fruit)
1 c

1 cup plus 2 tbsps water
2 Tbsp

soft butter
1/2 c

old-fashioned rolled oats
1/4 c

brown sugar or 2 tbsp splenda brown
1 1/4 tsp

salt
1 tsp

ground cinnamon
1 tsp

pure vanilla extract
2 1/2 tsp

instant yeast
1/4 c

to 1/3 cup lukewarm water*
3 c

unbleached all-purpose flour or 50/50 mix of white and whole wheat
cinnamon-sugar for topping, optional

How To Make my rummy cinnamon raisin bread

1
Place raisins or fruit of choice in a small dish and cover with the rum. Microwave for 1 min to heat and then let sit until raisins are plumped.

2
Combine all of the ingredients, adding any remaining rum from the raisins to the water and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough. If using the machine (I always do) add the raisins at the beeps.
3
Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk.
4
Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
5
Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, if desired, for extra flavor.
6
Bake the bread for 35 minutes, until it's a deep golden brown. If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking.
7
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.
8
*Use the smaller amount in summer, or under humid conditions; the larger amount in winter, or when it's dry out.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.