Rum Raisin Loaf


2/3 cup raisins
3 tbs rum
3 tbs sugar
1 cup warm milk (110 degrees)
2 packages active dry yeast
3 and 1/2 cups ap flour
2 tsp kosher salt
6 tbs butter
2 eggs
grated peel of 1 lemon
1 egg yolk beaten


  • Mix raisins with rum in a small bowl. Cover and set aside.
  • Stir 1 tsp sugar into warm milk and sprinkle with the yeast.
  • Let stand 5 minutes or until the surface is frothy.
  • Stir gently to moisten any dry particles remaining on top.
  • Sift flour and salt into a large bowl.
  • Melt butter, then cool slightly.
  • In a medium bowl mix remaining sugar, butter, eggs and lemon peel.
  • Stir in yeast mixture, then pour into flour mixture, combining to make a soft dough.
  • On a floured surface, knead dough 5-10 minutes until smooth.
  • Cover and let rise in a warm place until doubled in size. About 30 minutes.
  • Grease a standard sized loaf pan.
  • Knead raisin and rum mixture into risen dough.
  • Shape into a loaf and place in the greased pan.
  • Let stand in a warm place for 30 minutes, then bake in a pre-heated 375 degree oven for 40-50 minutes or until the loaf sounds hollow when tapped.




40 min


45 min


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