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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.

2 tablespoons rum
1/2 cup raisins
1/2 cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1 1/2 teaspoons active dry yeast

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.

Makes 1 (1 pound) loaf.

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