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!
You could change the fruit in this bread. For example, dried cranberries or chopped dried apricots would probably be pretty tasty. Still, the raisins were pretty wonderful.
Top this bread with a drizzle of an amazing glaze of confectioner's sugar, milk, and rum.
How to make rum raisin bread:
First, soak the raisins in rum for about 30 minutes.
Next, mix all of the dough ingredients, and knead for about two minutes.
Add the raisins and knead them into the dough until you have a smooth dough.
Let the dough rise until doubled.
After that, divide the dough into three pieces and create three long ropes.
Braid the ropes, tuck the ends under, and let the shaped dough rise on a parchment lined baking sheet.
Bake the bread in a 375 degree F oven and then let cool on a wire rack.
Finally, drizzle the bread with the glaze. If you'd like, you could soak the raisins in the rum for several hours. Just be sure to add the raisins at the very end of kneading because they will be very soft.
If you have a bread machine, you can follow the kneading instructions at King Arthur Flour. Their instructions take the dough through the first rise before shaping. I adapted this recipe to a stand mixer.
Yield: 20 SlicesAuthor: Karen's Kitchen Stories
PREP TIME: 30 MINCOOK TIME: 40 MININACTIVE TIME: 2 H & 30 MTOTAL TIME: 3 H & 40 M
This Rum Raisin Bread is perfect for Sunday brunch. It's filled with rum soaked raisins, and topped with a rum flavored glaze.
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, optional
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, sifted, plus more if necessary
1 to 2 tablespoons milk
1 to 2 tablespoons rum
INSTRUCTIONS
Combine the rum and raisins in a small bowl and soak for about 30 minutes.
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.
Cover and let the dough rise until doubled, about one hour.
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.
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.
Mix the glaze ingredients and drizzle over the loaf.