Rum Raisin Bread Recipe

Recipesfull introduces to you: Bread Machine Recipes. (Rum Raisin Bread Recipe). 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.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 2hrs

Total: 2hrs55 mins

Servings: 10

Yield: 1 - 1 pound loaf

Rum Raisin Bread Recipe

Ingredients

2 tablespoons rum

½ cup raisins

½ cup water

2 cups bread flour

1 tablespoon dry milk powder

2 teaspoons brown sugar

1 teaspoon salt

2 teaspoons butter

2 tablespoons heavy whipping cream

½ teaspoon rum flavored extract

1 egg

1 teaspoon olive oil

1 ½ teaspoons active dry yeast

Uncle Wynn's Bread Machine Rye

Bread

Directions

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.

Nutritional Information

Rum Raisin Bread Recipe

Servings Per Recipe:10

Calories: 164.3

% Daily Value *

Protein: 4.7g 9%

Carbohydrates: 27.3g 9%

Dietary Fiber: 1.1g 4%

Sugars: 5.7g

Fat: 3.4g 5%

Saturated Fat: 1.5g 8%

Cholesterol: 25mg 8%

Vitamin A Iu: 109.8IU 2%

Niacin Equivalents: 3.3mg 26%

Vitamin C: 0.2mg

Folate: 67.4mcg 17%

Calcium: 23.2mg 2%

Iron: 1.6mg 9%

Magnesium: 11.5mg 4%

Potassium: 117.7mg 3%

Sodium: 252.3mg 10%

Thiamin: 0.3mg 26%

Calories From Fat: 30.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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