RUM RAISIN BREAD
I absolutely love fresh homemade bread. And I love using my bread machine to knead the dough. However, I've never had much luck baking bread in it, that is until this bread. This bread is soft, tender and fresh, just the way I love it. I love thrift store shopping and I found a "new" bread machine baking cookbook for $1. It...
Provided by Diane Atherton
Categories Sweet Breads
Time 5m
Number Of Ingredients 10
Steps:
- 1. Here is a link for "How to Make Bread Machine Recipes by Hand". Hope it helps: http://dontwastethecrumbs.com/2012/10/simple-conversion-how-to-make-bread-machine-recipes-by-hand/#.UOxBXs2t2Zs.pinterest
- 2. Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time).
- 3. Add egg and milk to bread pan; cover liquid completely with flour.
- 4. To each corner of pan and on top of the flour, start adding sugar in one corner, salt in another corner, butter and cinnamon. Make a well in the center of the flour and add yeast.
- 5. I used the 2 lb loaf setting, selected fruit and nuts and started the machine. Add raisins when prompted or after the 1st kneading. My machine does not prompt for adding raisins or nuts so I had to listen for that 1st kneading.
- 6. This bread rose to the very top of my machine. So, the last 10 minutes of baking time I lifted the top/lid slightly and placed a spoon under the lid to keep it up above the bread so the top would dry and brown. Honestly this is the best bread I've ever made by baking it in the bread machine.
- 7. Pat Duran has tested this bread by making by hand. So if you don't have a bread machine check out Pat's version of this wonderful bread: https://www.justapinch.com/recipes/bread/bread-sweet-bread/raisin-rum-bread.html?cpage=2#comment1486672
RAISIN RUM BREAD
This recipe was inspired by Diane's recipe: http://www.justapinch.com/recipes/bread/bread-sweet-bread/rum-raisin-bread.html her recipe is for a bread machine and since I do not have one -I decided to try making it by hand..so here are the results..hope you try one of these recipes..this is a great tasting bread....
Provided by Pat Duran
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Chop the raisins and place in a measuring cup add the rum on top of the raisins,if using(otherwise use 4 Tablespoons of warm water)Let them set and absorb the liquid.
- 2. In a small saucepan mix together the milk,sugar,salt and margarine; heat to melt and dissolve the sugar and margarine-do not boil-- remove from heat and stir until fully dissolved and cool to lukewarm.(I put it in the refrigerator for a few minutes.) Add the tepid(warm but not hot) water to a large mixing bowl and sprinkle the yeast over top of the water stirring until dissolved.Stir in the milk mixture,then add the beaten egg.
- 3. Stir in 3 cups of the flour and the cinnamon.Stir until well combined. Add the raisin mixture to the remaining cup of flour and mix to coat the raisins then add to the batter. Stir or knead in the bowl until well blended.
- 4. Place batter in a well greased bowl ,turning to coat top. Cover with a linen cloth and let raise until double in size;about 1 hour. Shape into 2 loaves or into casserole for one round loaf. Bake in a 400^ oven for 35 minutes then turn oven down to 350^ and bake for 10 more minutes, until golden brown. Remove from pans and butter top and sides and let cool.
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
RUM RAISIN LOAF (BREAD MACHINE)
Make and share this Rum Raisin Loaf (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Sweet Cycle.
- Add raisins at the "add ingredient" signal.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
- Let cool to room temperature before slicing.
RUM RAISIN BREAD
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.
Provided by Jill B. Mittelstadt
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 10
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 27.3 g, Cholesterol 25 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 252.3 mg, Sugar 5.7 g
WALNUT RAISIN LOAF (BREAD MACHINE)
Make and share this Walnut Raisin Loaf (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Measure all ingredients except raisins and walnuts into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven.
- Select Sweet Cycle.
- Add raisins and walnuts at the "add ingredient" signal.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
- Let cool to room temperature before slicing.
RUM RAISIN BREAD
This bread is a little richer and sweeter than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.
Provided by Barb G.
Categories Yeast Breads
Time 3h30m
Yield 1 1pound loaf
Number Of Ingredients 13
Steps:
- In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
- Place ingredients in the order recommended by manufacturer.
- Use the regular setting for a 1 pound loaf.
- If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.
BREAD MACHINE HOT BUTTERED RUM LOAF
It's a recipe like this that makes you doubly glad you have a bread machine. Warm spices, rum flavors and sweet brown sugar. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Into 1-cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients in bread machine pan in the order recommended by the manufacturer.
- Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.
- In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg
RUM & RAISIN BREAD FOR THE BREAD MACHINE
Steps:
- Pour rum over raisins in a small bowl, and allow it to stand for 30 minutes, then drain.
- Place ingredients in the bread machine in the order specified by your bread machine. Select the fruit setting for a 1 pound loaf, if you don't have the fruit setting, select the basic setting, adding the fruit 5 minutes before the end of the kneading cycle.
- If you can plan ahead, try and soak the raisins overnight, it makes quite a big difference.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOLIDAY RUM LOAF (BREAD MACHINE)
Bake several of these at Holiday time to wrap as gifts. Make my Rum Bath (see recipe I posted) to use as a dipping sauce for this bread!
Provided by Bev I Am
Categories Yeast Breads
Time 2h10m
Yield 1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- Combine according to your manufacturer's directions.
- Makes one 1 1/2 pound loaf.
- Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted).
- This recipe can be made using regualr and rapid bake cycles.
RAISIN LOAF
This loaf is light in color and comes from New Zealand.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
- In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 39.3 g, Cholesterol 32.6 mg, Fat 5.2 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 243.8 mg, Sugar 20.8 g
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5/5 (1)Category Bread MachineCuisine AmericanTotal Time 3 hrs 35 mins
- For a 2-pound loaf, your pan must have a capacity of 12 cups or more. For a 1 1/2-pound loaf, the pan needs a capacity of 10 cups or more. See the ingredient adjustments in the notes for a 1 1/2-pound bread.
- Most bread machines want you to add the wet ingredients before the dry. Please consult your machine's manual and follow their preferred instructions.
- Our machine requires us to add the sour cream, water, egg, rum, butter, and vanilla first. Then add the flour, and sugar on top.
- Keep the salt and yeast separate in the pan. Sprinkle the salt around the perimeter of the flour, then use a spoon to pat a small well in the middle of the flour to add the yeast into. (See photos in post for clarification.) This will help with the bread rising, salt interacting with the yeast directly will slow it down.
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