TIPSY RAISIN BREAD (SALLYE)

Tipsy Raisin Bread (sallye)

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sallye bates

By
@grandedame

A touch of the Caribbean to jazz up a traditional bread.

Your taste buds will thank you for serving this.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
yield 1 loaf
Prep:
12 Hr 10 Min
Cook:
3 Hr
Method:
Bread Machine

Ingredients

  • 3/4 c
    lukewarm milk (110º)
  • 1/2 c
    lukewarm heavy cream
  • 2 Tbsp
    softened butter
  • 1/2 tsp
    rum extract (optional)
  • 1 c
    raisins presoaked***(see below for instructions)
  • 1/2 c
    finely chopped pecans presoaked***
  • 3 c
    white bread flour
  • 1 Tbsp
    brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1 tsp
    salt
  • 2 tsp
    rapid rise yeast (1 pkg)

How to Make TIPSY RAISIN BREAD (SALLYE)

Step-by-Step

  1. ***PRESOAK RAISINS & NUTS. Place raisins and nuts in small bowl and pour just enough spicy or dark rum in to cover them. Store overnight in fridge to give time for absorption of rum. When ready to use, transfer to sieve and drain well before adding to bread mixture.
  2. IMPORTANT: ADD ITEMS TO BREAD PAN IN THE EXACT ORDER LISTED.
  3. Lightly whisk the milk and heavy cream together and pourinto bread pan

    Cut butter into 4 pieces and add to milk

    Add well drained raisins and pecans to mixture

    Add rum extract (optional)
  4. Carefully add the flour to the bread pan, making sure that all liquid is completely covered

    Add brown sugar, cinnamon, and salt

    Make small depression in middle of flour and pour yeast into it.
  5. Turn bread machine to basic, medium dark cycle.
  6. Can be served as a breakfast bread, snack or dessert.

    Great when slathered with honey butter.

Printable Recipe Card

About TIPSY RAISIN BREAD (SALLYE)

Course/Dish: Sweet Breads Other Breads
Main Ingredient: Flour
Regional Style: Caribbean




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