Rum-Raisin Bread

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Rum-Raisin Bread

star rating (4) rate this recipe »
Published prior to 2008

Here is a coffee treat from the bread machine baked by Robyn Brown Sargent a long-time employee and devoted baker. She writes:

"This is an easy leave-in-the-machine loaf. Let it bake while you're outside skiing or sledding, and come home to a wonderful aroma in your house! Expect a nice, tall loaf."

One (1 1/2-pound) Loaf

2 tablespoons (1 ounce) rum* OR scant 1/4 teaspoon butter-rum flavor mixed with 2 tablespoons water
1/2 cup (3 ounces) raisins
3/4 cup (6 ounces) water
2 tablespoons (1 ounce) heavy cream
2 teaspoons butter
1/2 teaspoon rum extract or a scant 1/4 teaspoon butter-rum flavor
1 large egg
2 teaspoons brown sugar
3 cups (13 ounces) King Arthur Unbleached Special Bread Flour
2 tablespoons (3/4 ounce) Baker's Special Dry Milk or nonfat dry milk
1 teaspoon salt
2 teaspoons instant yeast

*If you prefer to bake without alcohol, substitute water or apple juice. The effect won't be the same, but the loaf will turn out fine.

Combine the rum and raisins in a small, non-reactive bowl, and set them aside to macerate for about 30 minutes.

Place all of the ingredients except the rum and raisins into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Raisin or Fruit setting, light crust, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a smooth, yet slightly stiff ball of dough. Add the rum and raisins at the signal. Allow the machine to complete its cycle. Cool the loaf completely before serving. Yield: 1 loaf, 16 slices.

Nutrition information per serving (1 slice, 46g): 122 cal, 2g fat, 4g protein, 22g complex carbohydrates, 1g sugar, 1g dietary fiber, 17mg cholesterol, 144mg sodium, 102mg potassium, 23RE vitamin A, 1mg iron, 18mg calcium, 48mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 2, Winter 2001 issue.

Reviews

1
  • star rating 03/01/2015
  • Susan from Camp Hill PA
  • Loaf was quite spectacular in appearance and delicious tasting.
  • star rating 02/05/2012
  • brendabaker from KAF Community
  • This is the best tasting and easiest bread recipe ever. I used rum flavoring instead of rum. I think it has more flavor when baking. Sure makes the house smell great when baking. I too gave this bread as gifts, now my friends are all spoiled and expect great baking from me every time. With KAF its a done deal! Thanks KAF and all the staff for your recipes and expertise and for making us home bakers look so good! ( I have baked this bread both ways, in the machine, and in the oven. Great any way you choose.)
  • star rating 06/23/2011
  • LindseyDierking from KAF Community
  • Love this recipe. I do not use a bread machine and so followed the previous reviewers recipe for baking in the oven at 350 degrees for about 35 minutes. This bread is amazing and is made about once a week in our house. I also used this bread as a holiday gift to various neighbors during the Christmas season, all of whom loved it! I'd recommend this to all who enjoy raisin bread!
  • star rating 07/28/2010
  • Joan from Boston
  • Fair warning: I don't bake bread in my machine; I just use the machine to mix, knead, and proof the dough. I made this for my husband, who loves raisin bread. (I dislike raisins.) The first time I made it, I followed the directions exactly except I just ran the dough cycle, the let the dough rise again in a loaf pan, and baked it in the oven at 350℉ for about 35 minutes. The husband thought it was wonderful, but he likes raisin bread with a cinnamon swirl, so now I run the dough cycle, then pat the dough into a rectangle, sprinkle on plenty of cinnamon, then roll that up and put it in the loaf pan to rise once more and bake. He loves this bread, and I'm making it about every week or 10 days. Thanks, Robyn!
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