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!

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

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

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