Rum Raisin Bread

This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Step: 1

In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.

Step: 2

Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.

Step: 3

If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Per Serving: 164 calories; protein 4.7g; carbohydrates 27.3g; fat 3.4g; cholesterol 25mg; sodium 252.3mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.