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 |
| Success Hints | ||
| ------------- | ||
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.