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Rum Raisin Bread
2 tbs rum
1/2 c raisins
1/2 c water
2 c bread flour
1 tbs dry milk powder
2 tsp brown sugar
1 tsp salt
2 tsp butter
2 tbs heavy whipping cream
1/2 tsp rum flavored extract
1 egg
1 tsp olive oil
1 1/2 tsp active dry yeast

In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.  Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.  If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Recipe featured in Bread Daily on 02/03/02.