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Rum & Raisin Loaf

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Ingredients
  Raisins 100 Gram (2/3 Cups)
  Rum 3 Tablespoon
  Sugar 40 Gram (3 Tablespoon)
  Warm milk 250 Milliliter (110°F, 43°C, 1 Cup)
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  All purpose flour 500 Gram (3 1/3 Cup)
  Salt 1 Teaspoon
  Butter 80 Gram (6 Tablespoon)
  Eggs 2
  Grated lemon peel 1 Tablespoon
  Egg yolk 1 , beaten
Directions

Mix raisins and rum in a small bowl.
Cover and set aside.
Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
In a medium bowl, mix remaining sugar, butter, eggs and lemon peel.
Stir in yeast mixture.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough 5 to 10 minutes until smooth.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
Grease a 12x4-inch (30x10-cm) loaf pan.
Knead raisin and rum mixture into risen dough.
Shape into a loaf; place in greased loaf pan.
Let stand in a warm place 30 minutes.
Preheat oven to 375°F (190°C).
Brush loaf with egg yolk.
Bake 40 to 50 minutes or until loaf sounds hollow when tapped on underside

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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