tipsy raisin bread (sallye)
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A touch of the Caribbean to jazz up a traditional bread. Your taste buds will thank you for serving this.
yield
serving(s)
prep time
12 Hr 10 Min
cook time
3 Hr
method
Bread Machine
Ingredients For tipsy raisin bread (sallye)
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3/4 clukewarm milk (110º)
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1/2 clukewarm heavy cream
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2 Tbspsoftened butter
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1/2 tsprum extract (optional)
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1 craisins presoaked***(see below for instructions)
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1/2 cfinely chopped pecans presoaked***
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3 cwhite bread flour
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1 Tbspbrown sugar
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1/2 tspground cinnamon
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1 tspsalt
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2 tsprapid rise yeast (1 pkg)
How To Make tipsy raisin bread (sallye)
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1***PRESOAK RAISINS & NUTS. Place raisins and nuts in small bowl and pour just enough spicy or dark rum in to cover them. Store overnight in fridge to give time for absorption of rum. When ready to use, transfer to sieve and drain well before adding to bread mixture.
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2IMPORTANT: ADD ITEMS TO BREAD PAN IN THE EXACT ORDER LISTED.
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3Lightly whisk the milk and heavy cream together and pourinto bread pan Cut butter into 4 pieces and add to milk Add well drained raisins and pecans to mixture Add rum extract (optional)
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4Carefully add the flour to the bread pan, making sure that all liquid is completely covered Add brown sugar, cinnamon, and salt Make small depression in middle of flour and pour yeast into it.
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5Turn bread machine to basic, medium dark cycle.
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6Can be served as a breakfast bread, snack or dessert. Great when slathered with honey butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for TIPSY RAISIN BREAD (SALLYE):
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