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Rum Raisin Bread

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Rum Raisin Bread is spirited bread with a delicious flavor. So easy to make it just may become a family favorite. Use dark raisins to really complement the mild rum flavor.

Cooking Time: 30 - 35 minutes approximately


1/3 cup warm water

1/2 cup sour cream

3 tablespoons rum

1 egg

2 teaspoons butter

3 cups bread flour

3 tablespoons sugar

3/4 teaspoon salt

1 teaspoon active dry yeast

1/2 cup raisins

1 teaspoon vanilla


Pre heat oven to 350 F

In a small bowl; mix together the warm water, sugar, and yeast. Let rest for 5 minutes or until yeast is bubbly.

Put salt, and bread flour in a large bowl and stir to combine. Add the yeast mixture sour cream, rum, egg, vanilla, and butter to the flour mixture and combine. Stir until the dough starts to leave the sides of the bowl and form a ball. Dough should be soft but firm enough to knead.

Turn out the dough to a lightly floured surface. Lightly dust your hands with flour, and knead it for 6 to 8 min., or until it begins to become smooth and supple.  During the last minute of kneading your dough add the raisins.

Place the dough into a lightly oiled bowl turning the dough over to coat all sides. Cover with a warm damp cloth. Allow the dough to rise between 1 to 2 hours. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.

Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 hour more.  It will be ready to bake when it is about 1" above the rim of the pan.

Place the loaf of bread into the oven. Bake for 30 to 35 minutes. The Rum Raisin Bread will sound hollow when tapped when it is ready.

Remove the Rum Raisin Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with butter while still hot.

This is a delicious bread eaten warm out of the oven or cooled and toasted.


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