Rum Raisin Bread

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

• Ready In: 3 hrs 30 mins
• Yields: 1 1pound loaf

Ingredients

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

Directions

1. In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
2. Place ingredients in the order recommended by 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 5 minutes before kneading cyle has finished.