Raisin Rum Bread Recipes

RAISIN RUM BREAD

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.

RUM RAISIN BREAD

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.

RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
• Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
• Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING

Steps:

• Preheat oven to 350F.
• Combine pineapple, milk and bread in mixing bowl.
• Stir together and let stand 10 min.
• Stir in the remaining ingredients.
• Pour mixture into lightly oiled 9 x 9 in. baking pan.
• Last 3 ingredients are for glaze.
• Melt margarine .
• Add rum and brown sugar and stir just until sugar is dissolved.
• Spoon in thin layer over top of pudding.
• Bake for 25 min, top with almonds.
• Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
• Serve warm.

RUM RAISIN BREAD

Steps:

• Dissolve yeast in warm water.
• Combine flour through rum flavoring in a bowl.
• Stir in yeast mixture& knead to form a soft dough.
• Add golden raisins.
• Place in a greased bowl, turning once to coat.
• Cover& let rise until doubled, about 1 1/2 hours.
• Punch down, form in a greased loaf pan,& let rise again, about 1 hour.
• Bake at 350*F for 20-25 min, or until the top is browned.