Thursday, November 5, 2009
It has been a very long time since I've had raisin bread, and since I needed to make a new loaf of bread, I decided to remedy that problem. This is a bread machine recipe I found on recipezaar.com - I love that site! Reading over the reviews (something you should always do), lots of people said they doubled - or more - the amount of cinnamon in their bread. I doubled it and I didn't find it overly cinnamon-y at all, and I can only handle cinnamon in small increments. Add more if you wish! Also, some reviewers said that they soaked their raisins in water for a few minutes before they added it to the bread that way they would be plumper and softer. I somewhat strayed from this idea - I added a splash of rum (hehe) to the raisins and then the rest with water and let it soak for about 10 minutes. I only added a splash because I didn't want my kids' PB sandwiches to give them booze breath at school, plus I wasn't sure how it would turn out. If you want to skip the rum, by all means do so. My raisins didn't really pick up on the rum flavor, but if you want real rum-raisin flavor, soak the raisins in straight rum for about an hour. That's what google told me, at least. I heart google. Anyways, the bread was amazing, of course. The raisins were very sweet and soft, and it was killer toasted with some butter smeared all over it. MMM....I only wish we didn't devour it instantly - we are already out! Enjoy :)
Cinnamon Rum-Raisin Bread
Yields 1 (1.5 pound) loaf
1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon (or more if desired)
2 1/2 teaspoons yeast
3/4 cup raisins
1. Soak raisins in water or rum, if desired. If desiring a stronger rum-flavor, soak for at least an hour.
2. Add all the ingredients in order given except for the raisins.
3. Select the "sweet bread" setting on bread machine for baking.
4. Add raisins (drained) on the "add in" beep during kneading process.