Rum-Raisin Bread Recipe | King Arthur Baking
Tender bread studded with raisins and accented with rum.
Ingredients
- 2 tablespoons (28g) rum
- 1/2 cup (85g) raisins
- 3/4 cup (170g) milk
- 2 tablespoons (28g) unsalted butter
- 1/2 teaspoon rum extract, optional
- 1 large egg
- 1 tablespoon light brown sugar or dark brown sugar, packed
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon (6g) table salt
- 2 teaspoons instant yeast or active dry yeast
- 1/2 cup (113g) confectioners' sugar, sifted to remove lumps
- 1 to 2 tablespoons (14g to 28g) rum*
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