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Yeast: Rum Raisin Bread




Source of Recipe


Adapted from King Arthur Flour


List of Ingredients




2 tablespoons (1 ounce) premium dark rum*
1/2 cup (3 ounces) raisins
3/4 cup (6 ounces) water
2 tablespoons (1 ounce) heavy cream
2 teaspoons butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
2 teaspoons brown sugar
2 teaspoons instant yeast
3 cups (13 ounces) unbleached bread flour
2 tablespoons (3/4 ounce) nonfat dry milk
1 teaspoon salt

Recipe



1. In a small bowl, combine rum and raisins, set aside for at least 30 minutes.

2. In the bowl of a stand mixer fitted with the dough hook, combine water, heavy cream, butter, vanilla, egg, brown sugar and yeast. Mix to combine.

3. In a small bowl, add the flour, dry milk and salt and whisk to combine. With the machine on low speed, gradually add the dry ingredients. Turn the mixer to medium speed and “knead” for approximately 7 minutes or until you have a smooth dough ball that has cleaned the sides of the bowl. Drain raisins and add them to the dough, mixing to combine.

4. Place the dough in a lightly greased bowl, cover the bowl with a moist towel, and allow it to rise until it has about doubled in size, about 1 to 2 hours. My house was really cold, so I used the bread proofing function on my oven.

5. Gently deflate the dough and shape into a loaf. Spray an 8 1/2″ x 4 1/2 bread pan with nonstick cooking spray and place your loaf into the pan. Gently press the dough into the corners of the pan. Cover and allow to rise for another 1 1/2 hours.

6. Preheat oven to 350 degrees and bake loaf for 30-35 until it is golden brown, and its internal temperature registers 190°F on an instant-read thermometer.

7. Allow bread to cool in the pan for 5-10 minutes before removing it from the pan.