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Title: Run Raisin Bread #3
Categories: Breadmaker Fruit Alcohol
Yield: 1 Loaf
| 1 LB. LOAF | ||
| 1/4 | c | Dark raisins |
| 1/4 | c | Dark rum |
| 2 1/2 | c | Whole wheat flour |
| 1 | tb | Dry milk |
| 2 | ts | Grated lemon zest |
| 1 | ts | Sea salt |
| 1/4 | c | Toasted and chopped almonds |
| 1/4 | c | Toasted and chopped walnuts |
| 5/8 | c | Water |
| 1 | lg | Egg, beaten |
| 1 | tb | Canola, safflower, or sunflower oil |
| 1 | pk | Active dry yeast |
| 1 1/2 LB. LOAF | ||
| 1/3 | c | Dark raisins |
| 1/3 | c | Dark rum |
| 3 | c | Whole wheat flour |
| 1 | tb | Dry milk |
| 1 | tb | Grated lemon zest |
| 1 1/2 | ts | Sea salt |
| 1/3 | c | Toasted and chopped almonds |
| 1/3 | c | Toasted and chopped walnuts |
| 3/4 | c | Plus 1 tbsp. water |
| 2 | lg | Eggs, beaten |
| 2 | tb | Canola, safflower, or sunflower oil |
| 4 | ts | Active dry yeast |
SOURCE: The Bread Machine Gourmet by Shea MacKenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. Place raisins and rum in small saucepan and bring to a boil. Remove from heat and set aside to steep for 5 minutes. Drain raisins and set aside to cool, reserving the liquid. 2. Place ingredients in machine according to manufacturers directions. 3. Program breadmaker for whe whole wheat mode. 4. At the end of the mixing cycle and just before the kneading cycle begins, add the drained raisins. 5. At the end of the baking cycle, remove bread from machine and cool completely before slicing or wrapping for storage.
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