A sweet yeast bread made
with cinnamon, raisins and rum flavoring.
Rum
Raisin Bread
- 1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
1 cup warm water
3 1/2 cups all-purpose or bread flour
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons butter or margarine, softened
1 1/4 teaspoons rum flavoring
1 cup golden raisins
- Dissolve yeast in warm
water.
- In a bowl, combine flour,
powdered sugar, cinnamon, eggs, softened butter, and rum flavoring.
Stir in the yeast mixture and knead to form a soft dough. Add
golden raisins. Place in a greased bowl, turning once to coat,
cover, and allow to rise until doubled; about 1 1/2 hours.
- Punch down; form in a
greased loaf pan, and allow to rise again; about 1 hour.
- Bake at 350°F (175°C)
for 20 to 25 minutes, or until the top is browned.
Makes 1 loaf.
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