Rum Raisin Bread

Name: Rum Raisin Bread
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2/3 to 1 c raisins; 2 Tbsp dark rum (i used myers's rum dark original); 1 large egg, room temperature; 1 1/4 c milk (80 degrees f/27 degrees c); 4 1/2 c unbleached white bread flour; 3 Tbsp sugar; 1/4 c butter, softened; 3/4 tsp salt; 1/2 to 1 tsp cinnamon, ground; 1 1/2 tsp rapid-rise active dry yeast

By Diane Atherton
@DeeDee2011

I absolutely love fresh homemade bread. And I love using my bread machine to knead the dough. However, I've never had much luck baking bread in it, that is until this bread. This bread is soft, tender and fresh, just the way I love it.

I love thrift store shopping and I found a "new" bread machine baking cookbook for $1. It just might be my new best baking bread cookbook. I found this wonderful recipe in this book: The Cook's Encyclopedia of Bread Machine Baking. I did make a few minor changes to the recipe and how I handled and added my ingredients.

Rating:

★★★★★ 1 vote5

Comments:

24 Comments

Prep:

5 Min

Method:

Bread Machine

Ingredients

2/3 to 1 c

raisins
2 Tbsp

dark rum (i used myers's rum dark original)
1 large

egg, room temperature
1 1/4 c

milk (80 degrees f/27 degrees c)
4 1/2 c

unbleached white bread flour
3 Tbsp

sugar
1/4 c

butter, softened
3/4 tsp

salt
1/2 to 1 tsp

cinnamon, ground
1 1/2 tsp

rapid-rise active dry yeast
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How to Make Rum Raisin Bread

Step-by-Step

Here is a link for "How to Make Bread Machine Recipes by Hand". Hope it helps: dontwastethecrumbs.com/....pinterest
Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time).
Add egg and milk to bread pan; cover liquid completely with flour.
To each corner of pan and on top of the flour, start adding sugar in one corner, salt in another corner, butter and cinnamon.

Make a well in the center of the flour and add yeast.
I used the 2 lb loaf setting, selected fruit and nuts and started the machine. Add raisins when prompted or after the 1st kneading. My machine does not prompt for adding raisins or nuts so I had to listen for that 1st kneading.
This bread rose to the very top of my machine. So, the last 10 minutes of baking time I lifted the top/lid slightly and placed a spoon under the lid to keep it up above the bread so the top would dry and brown.

Honestly this is the best bread I've ever made by baking it in the bread machine.
Pat Duran has tested this bread by making by hand. So if you don't have a bread machine check out Pat's version of this wonderful bread: Raisin Rum Bread