tipsy raisin bread (sallye)
A touch of the Caribbean to jazz up a traditional bread. Your taste buds will thank you for serving this.
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prep time
12 Hr 10 Min
cook time
3 Hr
method
Bread Machine
yield
yield 1 loaf
Ingredients
- 3/4 cup lukewarm milk (110º)
- 1/2 cup lukewarm heavy cream
- 2 tablespoons softened butter
- 1/2 teaspoon rum extract (optional)
- 1 cup raisins presoaked***(see below for instructions)
- 1/2 cup finely chopped pecans presoaked***
- 3 cups white bread flour
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 teaspoons rapid rise yeast (1 pkg)
How To Make tipsy raisin bread (sallye)
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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.
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Step 2IMPORTANT: ADD ITEMS TO BREAD PAN IN THE EXACT ORDER LISTED.
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Step 3Lightly 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)
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Step 4Carefully 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.
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Step 5Turn bread machine to basic, medium dark cycle.
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Step 6Can be served as a breakfast bread, snack or dessert. Great when slathered with honey butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Category:
Other Breads
Method:
Bread Machine
Culture:
Caribbean
Ingredient:
Flour
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