Rum raisin loaf
This bread is a little sweeter and richer than your typical fruited loaf. For best results, soak the raisins in rum overnight and measure the raisins after soaking.
Ingredients
Serves: 10
- 2 tablespoons rum
- 75g (3 oz) raisins or sultanas
- 100ml (4 fl oz) water
- 275g (10 oz) bread flour
- 1 dessertspoon dark brown soft sugar
- 1 teaspoon salt
- 15g (1/2 oz) butter
- 2 tablespoons double cream
- 1/2 teaspoon rum extract
- 1 egg
- 1 teaspoon olive oil
- 1 1/2 teaspoons dried active baking yeast
Method
Prep:30min ›
Cook:3hr ›
Ready in:3hr30min
- In a small bowl, pour rum over raisins. Let stand for at least 30 minutes and drain.
- Place ingredients in pan of bread machine in the order recommended by the manufacturer. Use the regular setting.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Rum extract
Rum extract may not be available in your local shops, try searching online or in specialty shops.
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Reviews & ratings
Average global rating:
(58)
Reviews in English (51)
Altered ingredient amounts. leave the raisins soaking until all or most of the rum has been absorbed - 08 Jun 2009
Used different ingredients. This was a great bread. It was very moist but not too sweet. I substituted currents for the sultanas, they worked very well. - 18 Jul 2008
Vey nice bread, added to my favourites already - 15 May 2011