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| Rum Raisin Bread |
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| 1 Sweetdough recipe w/eggs 2 T brown sugar 1 C raisins of choice 4 T rum extract or real rum 3/4 C water 1/8 C melted butter 1/2 C brown sugar 1 C finely chopped walnuts 1/4 t cinnamon |
| Soak Rasins in water and rum for at least 1 hour before preparing dough. Overnight is best. Prepare basic sweetdough recipe with eggs and add brown sugar and drained raisins to the dough. Cover and let rise once until doubled in size ( about an hour 1/2 ). Punch down and divide into two equal parts. On a floured surface roll each piece into length = diameter of bread pan, and into a 1/2" thickness. Preheat oven at 200 C. Roll the width and pinch closed. Place in circle in greased bread pan. Brush Cover with damp towel and let rise for another 3/4 hour. Combine 1/2 C brown sugar with nuts and cinnamon. Brush loaves with melted butter and sprinkle nut topping over entire surface. Bake at 200 C for about 20-30 minutes on low rack. |