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Rum Raisin Bread



  1. Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked.
  2. For additional rum flavor add 1/4 t rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract.
  3. Use regular or rapid bake cycle. 1 1/2 ts Yeast, active dry - or - 3/4 ts Yeast, fast rise or machine

Yield 1 loaf of Rum Raisin Bread

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