Rum and Raisins Bread
Adapted from King Arthur Flour
30g unsalted butter, melted
1 large egg,lightly beaten
1 tablespoon brown sugar
360g bread flour
1/2 teaspoon salt
1 teaspoon instant yeast
1/4 tsp Clabbergirl Double Action Baking Powder (if omitting this, add another 1 teaspoon of yeast)
1. Soak raisins in rum overnight. Drain and keep any remaining rum.
2. In the bowl of a stand mixer fitted with the dough hook, combine milk, butter, egg, brown sugar, yeast and any remaining rum from soaking the raisins.
3. In another bowl, sift the flour and salt and whisk to combine. With the machine running on low speed, add the dry ingredients in 2-3 portions. Turn the mixer to medium speed and let the machine do the kneading for approximately 10 minutes or until the dough is smooth. Add the drained raisins and mix to combine.
4. Place the dough in a greased bowl and keep covered. Allow to rise until doubled in size.
5. Remove the dough and place it on a lightly floured tabletop and shape into a loaf. Place into a greased and flour 8 1/2″ x 4 1/2″ bread pan. Cover with damp cloth and allow to rise until about 1 inch above the rim and bake in preheated oven at 170C for 35-40 minutes or until golden brown and sounded hollow when tapped. Tent with foil if the top is darkening too fast.
6. Allow bread to cool in the pan for 5-10 minutes before removing it from the pan.