Rum Raisin Bread
This bread makes excellent toast smeared with soft cream cheese. Or try it as French toast for a twist on a favorite brunch dish.
INGREDIENTS | YIELDS 1 1½-POUND LOAF
- ½ cup raisins
- ¼ cup dark rum
- ¾ cup buttermilk
- 1 egg
- 2 teaspoons unsalted butter
- 3 cups bread flour
- 3 tablespoons brown sugar
- ¾ teaspoon kosher salt
- 1 teaspoon active dry yeast
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Combine raisins and rum in a small bowl, and set aside at room temperature to plump for 1 hour, or overnight if possible.
Place ingredients into the bread machine according to the manufacturer's instructions. (Order of ingredients may vary.)
Use the white bread cycle and a light crust setting.
Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.
