RUM RAISIN BREAD

Rum Raisin Bread image

Provided by Diane Atherton

Time 5m

Number Of Ingredients 10

2/3 to 1 c raisins
2 Tbsp dark rum (i used myers's rum dark original)
1 large egg, room temperature
1 1/4 c milk (80 degrees f/27 degrees c)
4 1/2 c unbleached white bread flour
3 Tbsp sugar
1/4 c butter, softened
3/4 tsp salt
1/2 to 1 tsp cinnamon, ground
1 1/2 tsp rapid-rise active dry yeast

Steps:

1. Here is a link for "How to Make Bread Machine Recipes by Hand". Hope it helps: http://dontwastethecrumbs.com/2012/10/simple-conversion-how-to-make-bread-machine-recipes-by-hand/#.UOxBXs2t2Zs.pinterest
2. Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time).
3. Add egg and milk to bread pan; cover liquid completely with flour.
4. To each corner of pan and on top of the flour, start adding sugar in one corner, salt in another corner, butter and cinnamon. Make a well in the center of the flour and add yeast.
5. I used the 2 lb loaf setting, selected fruit and nuts and started the machine. Add raisins when prompted or after the 1st kneading. My machine does not prompt for adding raisins or nuts so I had to listen for that 1st kneading.
6. This bread rose to the very top of my machine. So, the last 10 minutes of baking time I lifted the top/lid slightly and placed a spoon under the lid to keep it up above the bread so the top would dry and brown. Honestly this is the best bread I've ever made by baking it in the bread machine.
7. Pat Duran has tested this bread by making by hand. So if you don't have a bread machine check out Pat's version of this wonderful bread: https://www.justapinch.com/recipes/bread/bread-sweet-bread/raisin-rum-bread.html?cpage=2#comment1486672