Aug 16, 2017

Rum-Raisin Bread

This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.

This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.

This rum raisin bread is so easy to make, and is such a stunning presentation with the drizzled glaze.

This bread is wonderful for breakfast, and makes the best French toast. The bread has a tight but soft crumb, a thin chewy crust, and wonderful flavors. You don't really taste the rum per se, but it adds a certain something that makes this a really tasty raisin bread!

This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.

Did you know that today is National Rum Day? To celebrate, the Fantastical Food Fight group is offering dishes with rum. If you want to see what the rest of the group made, click on the links after the recipe.



Rum-Raisin Bread

Rum-Raisin Bread

Ingredients

For the dough:

  • 28 grams (2 T) rum
  • 85 grams (1/2 cup) raisins
  • 170 grams (3/4 cup) milk
  • 28 grams (2 T) unsalted butter
  • 1/2 teaspoon rum extract
  • 1 large egg
  • 1 tablespoon brown sugar
  • 361 grams (3 cups) unbleached all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons instant yeast

For the glaze:

  • 113 grams (1/2 cup) powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon rum extract

Instructions

  1. Combine the rum and raisins in a small bowl and soak for about 30 minutes.
  2. Add the rest of the dough ingredients to the bowl of a stand mixer and knead on low for about 2 minutes. Let the dough rest for 5 minutes, covered. Add the raisins and remaining liquid and knead for about 6 minutes, until you have a smooth dough.
  3. Cover and let the dough rise until doubled, about one hour.
  4. Deflate the dough and divide it into three equal pieces. Shape each piece into a 12 inch log. Braid the pieces and tuck the ends under. Cover with oiled plastic wrap.
  5. Preheat the oven to 375 degrees F. When the loaf has doubled, place it in the oven and bake for 35 to 40 minutes, until browned and the center of the loaf reaches 190 degrees F. Cool on a rack completely.
  6. Mix the glaze ingredients and drizzle over the loaf.
Yield: 1 20-slice loaf
Recipe adapted from King Arthur Flour

12 comments:

  1. What a gorgeous loaf. My grandmother's recipe contains rum as well so I know yours tastes as good as it looks.

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    1. Thanks Wendy! I was really happy with the flavors!

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  2. Wish I could have some of that bread for breakfast... looks so tempting.

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  3. I love raisin bread - it's probably my most favorite bread there is and this recipe looks amazing. I always look forward to your bread recipe posts! :)

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    1. Thanks Sarah =) I love trying to fit bread into the theme when I can.

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  4. Karen, where do you find the time and energy to bake so much great stuff... I am developing an intense inferiority complex, my dear friend....

    another one for my folder "To Cook From KarenKitchenStories"

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    1. Awww. Thanks! I usually try to bake one loaf every weekend, so I save them up for when I need to post, especially when participating in these themed events. It seems like these events all fall in the same week! It's the thinking of something to say in these is the hardest part, especially when I cooked/baked the dish two months ago, lol!!

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  5. This is like a simpler (and easier to make!) tsoureki with raisins!!! We're both raving about it:):):) THANK YOU SO MUCH for sharing this one dear Karen! Honestly, one of the best recipes around.
    xoxoxo

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    Replies
    1. Awwww thank you! And now I must explore tsoureki!

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