Rum Raisin Loaf

A delicious yeast bread that you mix and knead in the ABM and finish in the oven. Both risings are included in the cooking time.

• Ready In: 2 hrs 45 mins
• Yields: 2 loaves

Ingredients

• 1⁄4 cup light rum (I used Bacardi Limon Rum)
• 1  cup golden raisin
• 1⁄2 cup warm water
• 1⁄3 cup butter, melted
• 2  eggs
• 1⁄2 cup sour cream
• 1  teaspoon vanilla
• 1⁄2 teaspoon lemon rind, grated
• 1⁄2 teaspoon  orange rind, grated
• 1⁄3 cup granulated sugar
• 3 1⁄2 cups all-purpose flour (I used bread flour)
• 1⁄2 teaspoon salt
• 1  tablespoon active dry yeast
• 1  egg yolk, lightly beaten (for glazing)

Directions

1. In a small microwaveable bowl, pour the rum over the raisins; cover and microwave on high for 1 minute.
2. Let cool.
3. Into the pan of the bread machine, add (in order) water, butter, eggs, sour cream, vanilla, lemon and orange rinds, sugar, salt, flour and yeast.
4. Choose the dough setting.
5. When the dough is ready, turn out onto a lightly floured surface.
6. Drain the raisins, reserving the rum.
7. Pat the raisins dry; knead into the dough.
8. Let rest for 5 minutes.
9. Divide the dough in half.
10. Divide 1 half into thirds; roll into 16-inch ropes.
11. Braid the ropes together; pinch the ends to seal.
12. Repeat with the other half of the dough.
13. Place each loaf into a greased 8" x 4" loaf pan; cover and let rise until doubled in bulk, about 1 hour.
14. Brush with the beaten egg yolk.
15. Bake in the centre of a 400 degree F oven until golden and the loaves sound hollow when tapped on the bottom, about 30 minutes.
16. Brush with the reserved rum, if desired.
17. Let cool.