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.
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