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Title: Ultimate Rum Raisin Bread
Categories: Breadmaker Bread Blank
Yield: 15 Servings
| 1 1 | /2 l | b *** From "Bread Machine |
| : | Magic Book | |
| : | ***of Helpful Hints", | |
| : | Rehberg & Conway | |
| 2 | /3 c | raisins |
| 3 T | B rum -- preferably spiced | |
| 1 1 | /8 c | buttermilk -- *see below |
| 1 | whole egg -- *see below | |
| 3 T | B butter | |
| 2 T | B brown sugar | |
| 3 1 | /2 c | bread flour -- *see below |
| 1 t | s salt | |
| 1 t | s cinnamon | |
| 2 t | s active dry yeast -- | |
| : | preferably Red Star |
1. For best results, soak raisins in rum for several days, or at least overnight. In a pinch, microwave raisins in rum for one minute on HIGH.
2. Drain raisins well over liquid measuring cup. Put about half of the raisins in the bread pan.
3. Fill liquid measuring cup with buttermilk to 1 1/8 cup mark. *For WELBILT/DAK machines, add 2 Tablespoons more buttermilk; for the ZOJIRUSHI, no extra buttermilk is needed.
4. Lightly beat egg. * For the PANASONIC/NATIONAL machine, omit the egg.
5. Add liquid and moist ingredients to bread pan.
6. Measure bread flour, sifted. *You may substitute 1/2 cup whole wheat bread flour.
7. Add remaining dry ingredients in order listed.
8. Select Light Crust, Raisin Bread cycle.
9. At beep, add reserved raisins.
10. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
Recipe By : Kathy Hudson, adapted from "Dawn's Vanilla Raisin Bread"*
From: Msrooby previous next