Rum Raisin Loaf

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• 1/4 cup light rum (i used bacardi limon rum)
• 1 cup golden raisin
• 1/2 cup warm water
• 1/3 cup butter, melted
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon lemon rind, grated
• 1/2 teaspoon orange rind, grated
• 1/3 cup granulated sugar
• 3 1/2 cups all-purpose flour (i used bread flour)
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1 egg yolk, lightly beaten (for glazing)

Recipe

• 1 in a small microwaveable bowl, pour the rum over the raisins; cover and microwave on high for 1 minute.
• 2 let cool.
• 3 into the pan of the bread machine, add (in order) water, butter, eggs, sour cream, vanilla, lemon and orange rinds, sugar, salt, flour and yeast.
• 4 choose the dough setting.
• 5 when the dough is ready, turn out onto a lightly floured surface.
• 6 drain the raisins, reserving the rum.
• 7 pat the raisins dry; knead into the dough.
• 8 let rest for 5 minutes.
• 9 divide the dough in half.
• 10 divide 1 half into thirds; roll into 16-inch ropes.
• 11 braid the ropes together; pinch the ends to seal.
• 12 repeat with the other half of the dough.
• 13 place each loaf into a greased 8" x 4" loaf pan; cover and let rise until doubled in bulk, about 1 hour.
• 14 brush with the beaten egg yolk.
• 15 bake in the centre of a 400 degree f oven until golden and the loaves sound hollow when tapped on the bottom, about 30 minutes.
• 16 brush with the reserved rum, if desired.
• 17 let cool.