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My review
Rum Raisin Bread
Jill B. Mittelstadt
"This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking."
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Ingredients
2 h 55 m servings 164Original recipe yields 10 servings (1 - 1 pound loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
- Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
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Reviews
Read all reviews 3846 Ratings
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Most helpful positive review
4/3/2000
Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!
Most helpful critical review
7/20/2003
The dough was so wet and gluey that the breadmachine couldn't incorporate the raisins at all. I had to stop the breadmaker to incorporate more flour and knead it by hand. This recipe's ratios ne...
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4/3/2000
Delicious! Very rich, moist texture! The best raisin bread I have ever had, and a big hit with my co-workers!
1/1/2001
I did this in mini loaves and used in a holiday gift pack of four breads. I'm getting orders from my friends for a whole loaf. They love it.
1/30/2001
This is a great recipe. I've made this one many time & given it for gifts. Everyone who has tasted it, raves.
7/18/2001
This was a great bread. It was very moist but not too sweet. I substituted currents for the raisins, they worked very well.
12/25/2004
Definitely a keeper! I saved the rum from marinating the raisins and used it in place of part of the water in the bread. Keeps well and stays moist.
3/28/2005
I've made this bread many times now using my trusty bread machine, and it's a hit every time. Last night I decided to make another loaf but didn't have heavy cream on hand, so I substituted it w...
1/2/2005
Wow! I'm not one to rave about bread recipes, but this one is really good -- or, the modified version I made was really good! I switched half of the flour for whole wheat pastry flour and added...