Rum Raisin Bread

Recipe View 30 mins Rum Soak: In a small bowl, combine the rum and raisins. Allow to macerate for at least 30 minutes, or preferably overnight in the refrigerator, stirring occasionally. (30+ minutes)

Recipe View 2 mins Drain and Reserve: Drain the raisins, reserving any remaining rum. (2 minutes)

Recipe View 5 mins Combine Liquids: In your bread machine pan, add the warm water, softened butter, heavy cream, reserved rum (if any), rum extract (if using), lightly beaten egg, and olive oil. (5 minutes)

Recipe View 5 mins Add Dry Ingredients: Add the bread flour, dry milk powder, brown sugar, and salt to the pan. Make a well in the center and add the active dry yeast. (5 minutes)

Recipe View 2 mins Select Setting: Place the pan in your bread machine and select the appropriate setting for a 1-pound loaf. If your machine has a crust color setting, choose your desired darkness. (2 minutes)

Recipe View 2 mins Add Raisins: If your machine has a fruit/nut dispenser, add the rum-soaked raisins to the dispenser. Otherwise, listen for the signal (usually during the kneading cycle) to add the raisins manually, or add about 5 minutes before the kneading cycle finishes. (2 minutes)

Recipe View 2 hrs Bake: Allow the bread machine to complete its cycle. (2-4 hours)

Recipe View 10 mins Cool: Once the bread is baked, remove the pan from the machine and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)