RAISIN RUM BREAD

Raisin Rum Bread image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 11

1 c chopped raisins
4 Tbsp dark or light rum liquor-optional
2/3 c milk
1/2 c light brown sugar or granulated sugar
1/2 tsp salt
1/4 c margarine or butter
1/2 c tepid water
2 pkg active dry yeast
1 large egg,beaten
4 c all purpose flour
1 Tbsp ground cinnamon

Steps:

1. Chop the raisins and place in a measuring cup add the rum on top of the raisins,if using(otherwise use 4 Tablespoons of warm water)Let them set and absorb the liquid.
2. In a small saucepan mix together the milk,sugar,salt and margarine; heat to melt and dissolve the sugar and margarine-do not boil-- remove from heat and stir until fully dissolved and cool to lukewarm.(I put it in the refrigerator for a few minutes.) Add the tepid(warm but not hot) water to a large mixing bowl and sprinkle the yeast over top of the water stirring until dissolved.Stir in the milk mixture,then add the beaten egg.
3. Stir in 3 cups of the flour and the cinnamon.Stir until well combined. Add the raisin mixture to the remaining cup of flour and mix to coat the raisins then add to the batter. Stir or knead in the bowl until well blended.
4. Place batter in a well greased bowl ,turning to coat top. Cover with a linen cloth and let raise until double in size;about 1 hour. Shape into 2 loaves or into casserole for one round loaf. Bake in a 400^ oven for 35 minutes then turn oven down to 350^ and bake for 10 more minutes, until golden brown. Remove from pans and butter top and sides and let cool.