Christmas Special – Rum & Raisin Loaf


Its almost Christmas day, and I’m sure all home bakers are whisking up the specials of the festive season. Keeping this in mind I’m here with my next hurried post and a must try for all “rum-n-raisin” fans. 

I present to you my festive bread, “Rum-n-Raisin Loaf”. 

This recipe requires overnight rising, hence keep in mind the time frame. 

24 hrs prior to baking keep about a handful of black raisins(or your preferred dry fruit, seedless) to soak in about half a cup of rum in an airtight container. 

Half cup raisins, or dry fruits you prefer

Half cup, Rum 

2 tbsps room temperature water

1/2 tsp dry yeast 

1 3/4cup all purpose flour

1/2 cup white sugar

2 eggs, beaten 

1 tbsp honey 

1 tbsp vanilla essence 

1/2 cup cold water

5 tbsps butter, kept at room temperature 

In a small airtight container, soak rains and dry fruit in rum and keep aside overnight or atleast for a couple of hours. 

Activate yeast in a small bowl, by stirring yeast granules along with room temperature of about 2 tablespoons. 

In a mixer with paddle attachment, mix together flour and yeast mixture on low speed. Gradually add sugar and continue on low speed until well combined.

In a separate bowl, mix together beaten eggs with honey and vanilla essence. Add this wet mixture in the mixer to the dry flour and mix slowly. Gradually add butter, one tablespoon at a time and increase mixer speed until the ingrdedients are well combined and it forms into a thick elastic dough which roughly will take about 8-10 minutes. 

Take out dough from the mixer into a lightly floured bowl. Drain soaked raisins and dry fruits off the excess rum. Then add raisins or dry fruits of your preference to the dough mixture by using a wooden spoon. 

Cover the bowl in which the dough is placed with cling wrap. Place bowl in a closed oven or warm place to allow the dough to rise upto atleast thrice its size. Allow the rising process to happen overnight or for 12 hours. 

Once dough has risen, place dough on a lighlty floured surface and fold in from the sides to form a dough ball. Handle dough with care and reshape into a ball. Divide th dough into two equal portions and place into two loaf tins or any desired baking trays. 

Allow dough to rise for another 3-5 hours by placing a damp cloth over the baking tins. 

After dough has risen, place baking tins in a preheated oven at 180 degrees and let it bake for 30-35 minutes or until the crust is brown.

Remove from oven and allow to cool to room temperature before removing from baking tins. 

Serve with your favourite spread and warm drink this festive season. 

Happy holidays everyone and Merry christmas !! 

3 thoughts on “Christmas Special – Rum & Raisin Loaf

  1. Pingback: Christmas Special – Rum & Raisin Loaf | homethoughtsfromabroad626

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