Rum Raisin Bread

Name: Rum Raisin Bread
Yield: 1.0
Ingredients: Dorothy Cross Tmpj B; 0.75 cup Water; 3.0 cup White Bread Flour; 2.0 tablespoon Dry Milk; 1.0 tablespoon Brown Sugar; 1.5 teaspoon Salt; 1.0 tablespoon Butter; 0.75 cup Raisins; 0.25 cup Heavy Cream; 1.0 Egg; 1.0 tablespoon Olive Oil; 1.125 teaspoon Fast Rise Yeast; 2.0 teaspoon Active Dry; 0.25 teaspoon Rum Extract

Rum Raisin Bread — a community recipe on Potlikkr.

🍽 Serves 1.0

🥞

Ingredients

Dorothy Cross Tmpj B
0.75 cup Water
3.0 cup White Bread Flour
2.0 tbsp Dry Milk

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Method (preview)

1
Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add 1/4 teaspoon rum extract.
2
For a non-alcoholic version, pre-soak the raisins in water and use rum extract. Follow your B/M directions, bake and enjoy. Reformatted by: CYGNUS, HCPM52C

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