Rum Raisin Bread

Yield: 1 pound loaf

Ingredients

• 2 tablespoons rum
• 1/2 cup raisins
• 1/2 cup water
• 2 cups bread flour
• 1 tablespoon dry milk powder
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 2 teaspoons butter
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon rum flavored extract
• 1 egg
• 1 teaspoon olive oil
• 1 1/2 teaspoons active dry yeast

Instructions

1. In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
2. Place ingredients in pan in the order recommended by the manufacturer.
3. Use the regular setting for a 1 pound loaf.
4. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Notes

Rum Raisin Bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.