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1
Make the dough in a bread maker.
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2
The photo shows raisins that have been soaked in rum for 1 week.
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3
Right before the dough has finished mixing or kneading, add the drained raisins.
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4
Once the dough has finished, gently press out any remaining air pockets.
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5
Separate the dough into 16 equal portions.
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6
Cover with a damp cloth to prevent drying and let rest for 15 minutes.
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7
After letting them rest, shape them into neat balls.
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8
Place them in the greased bread pans.
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9
(Since it's difficult to remove from the pans, I lined them with parchment paper.)
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10
Let rise a second time.
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11
After rising, score the middle of the tops and place the butter in the cut.
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12
Spray with water and sprinkle on the granulated sugar.
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13
On top of that, sprinkle on a generous amount of the cinnamon.
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14
Spray the other tray of dough with water and bake both for 22 minutes at 180C.
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15
After they have finished baking, drop from a low height onto a hard surface to release the steam.
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16
They're complete.
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17
They're soft so be careful when removing from the pan.
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18
They're so very soft when you tear them apart.
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19
Here is cinnamon sugar & butter rum raisin bread.
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20
This is the butter-topped loaf.
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21
The cinnamon sugar is crisp and delicious.
