Rum Raisin Bread
Recipe Submitted From Jenny's Collection
YIELD: 1 loaf
2 tbls rum OR scant 1/4 tsp butter-rum flavor mixed witb 2 tbls water
1/2 cup raisins
3/4 Cup water
2 tbls Whipping cream
2 tsp butter
1/2 tsp rum extract or a scant 1/4 tsp butter-rum flavor
1 large egg
2 tsp brown sugar
3 cups bread flour
2 tbls nonfat dry milk
1 tsp salt
2 tsp instant yeast (not rapid-rise) or active dry yeast
Combine the rum and raisins in a small, nonmetal bowl and set aside for 30 minutes,
Place all ingredients except the rum and raisins into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for raisin or fruit setting, light crust, and press start.
Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding water or flour to form a smooth, yet slightly stiff ball of dough.
Add the rum and raisins at the signal. Allow the machine to complete the cooking. Cool the loaf completely before serving.