|4.9028573 (4)||rate this recipe »|
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.