Dr. Science likes raisin bread. I don’t like raisins, so raisin bread is safe from me. Awhile ago I tried the Rum-Raisin Bread recipe from King Arthur Flour, and it was good, but I wondered about soaking the raisins. I think the main reason for soaking them is to get the rum (flavor) in them. Dr. Science claimed the bread didn’t taste especially rummy, so for the next batch I just tossed the raisins in with the rest of the ingredients, and that worked fine. Today I did that but with half dark raisins and half golden raisins.
The other thing I do differently is bake the bread in a loaf pan in the oven. I do this for two reasons: I don’t trust the bread machine to bake the loaf properly, and Dr. Science thinks raisin bread should have a cinnamon swirl in it. So I toss everything in the machine and let that mix, knead, and proof the dough. Then I dump the dough onto a floured surface, pat it out,
and sprinkle cinnamon over it. I don’t use a specific amount; I just try to coat the dough:
Then I roll the dough like a jelly roll and pop it into the loaf pan with the seam on the bottom. I don’t know if that’s the best place for the seam, but it works so far. Here’s the loaf:
And here’s the crumb view: