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Rum Raisin Bread

This loaf is easy to make, and will satisfy a sweet tooth without a whole lot of sugar. The lecithin and vinegar provide dough conditioning for a perfect texture.Rum Raisin Bread

Makes 1 large loaf.


  • 1 c buttermilk
  • 1/2 c water
  • 1 c raisins (golden and/or brown)
  • 2 1/2 tsp dry yeast
  • 1/4 c sugar
  • 1 tsp rum extract
  • 1 tsp cider vinegar
  • 3 1/2 c all purpose unbleached flour
  • 1 tsp salt
  • 1/2 tsp dry lecithin granules
  • 1/2 tsp cinnamon


  1. In a small saucepan, warm the buttermilk, water, and raisins until they are tepid, or about 105-110 degrees F. Pour the mixture into a large bread bowl and add the yeast and sugar. Allow to proof about 5-10 minutes or until foaming slightly. Stir in the rum extract and vinegar.
  2. Blend together the flour, salt, lecithin, and cinnamon; add to the yeast mixture and stir with a wooden spoon. When the dough starts to come together, knead in the bowl, adding a bit more flour as needed. When dough is smooth and elastic (after about 4 minutes of kneading), place in a large, oiled bowl. Flip over so the top is oiled too, and cover with a clean towel. Allow to rise in a warm, draft-free place for about an hour, or until double in volume.
  3. Punch down, cover, and allow to rise again until double, or about 40 minutes. Punch down a second time and form into a smooth ball by folding the edges into the center all around, then turning over. Press the sides of the ball in a bit until oval, and place in a large buttered loaf pan (9″ x 5″ x 3″).
  4. Cover and allow to rise until almost double, or about 30 minutes. During the end of the rise time, preheat the oven to 425 degrees F. Bake the bread 10 minutes, then reduce the temperature of the oven to 350 degrees F and continue baking 20 minutes or until the loaf makes a hollow sound when tapped lightly.
  5. Turn out on a rack and cool at least 30 minutes before slicing.

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