Rum Raisin Bread
Diane Hopson Smith
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.
2/3 to 1 craisins
2 Tbspdark rum (i used myers's rum dark original)
1 largeegg, room temperature
1 1/4 cmilk (80 degrees f/27 degrees c)
4 1/2 cunbleached white bread flour
1/4 cbutter, softened
1/2 to 1 tspcinnamon, ground
1 1/2 tsprapid-rise active dry yeast
How to Make Rum Raisin Bread
- 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.