Rum raisin bread - abm - large loaf

1 Loaf

Ingredients

Quantity Ingredient
¾ cup Water
3 cups White bread flour
2 tablespoons Dry milk
1 tablespoon Brown sugar
1½ teaspoon Salt
1 tablespoon Butter
¾ cup Raisins, pre-soaked in rum
¼ cup Heavy cream
1 Egg, beaten
1 tablespoon Olive oil
1⅛ teaspoon Yeast, fast rise of machine or -
2 teaspoons Yeast, active dry
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Directions

Source: Electric Bread

Rum raisin is another of those versatile breads that can stretch from breakfast to dessert. Sweeter and richer than our standard raisin bread, Rum Raisin is subtle enough not to be overwhelming while rich enough to stand out. Serve it with Honey Butter spread for a real treat.

Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add ¼ t rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract.

Use regular or rapid bake cycle.

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