This epic rum raisin bread is the perfect variation of classic bread machine raisin bread with a hint of rum in every bite. All the flavor of a classic rum raisin bread pudding in a sliceable loaf.
PREP TIME 5 minutesminutes
COOK TIME 3 hourshours30 minutesminutes
TOTAL TIME 3 hourshours35 minutesminutes
YIELD 1loaf
Ingredients
Quantities for a 2-POUND Loaf of Raisin Bread:
2/3cupsour cream
1/2cupwater
1egg
1/4cupdark or light rum
1tbspbutter
2tspvanilla
4cupsbread flour
1/4cupsugar
1tspsalt
1 1/4tspactive dry yeast
2/3cupdark raisinsnot golden raisins
Instructions
For a 2-pound loaf of bread, your pan must have a capacity of 12 cups or more. For a 1 1/2-pound loaf, the pan needs a capacity of 10 cups or more. See the ingredient adjustments in the notes for a 1 1/2-pound bread.
Most bread machines want you to add the wet ingredients before the dry. Please consult your machine's manual and follow their preferred instructions.
Our machine requires us to add the sour cream, water, egg, rum, butter, and vanilla first. Then add the flour, and sugar on top.
Keep the salt and yeast separate in the pan. Sprinkle the salt around the perimeter of the flour, then use a spoon to pat a small well in the middle of the flour to add the yeast into. (See photos in post for clarification.) This will help with the bread rising, salt interacting with the yeast directly will slow it down.
Select the Basic or White bread cycle on your machine and the proper size loaf setting.
The raisins will be added in after the machine has kneaded the dough. Our machine has an alarm that sounds when it is time to add the "extras" like nuts or raisins. If your machine doesn't, add the raisins after the first knead cycle.
The Basic / White program takes about 3 hours to complete the baking cycle on most machines.