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