Ingredients: |
Ingredients: 1/2 cup raisins
1/2 chopped dried fruit of your choice (cranberries, candied citron, etc.)
1/4 cup dark rum
1/3 cup warm water
1 pkg. plus 1 tsp. dried yeast
2/3 cup sugar plus 1 tsp. for proofing yeast
3/4 cup butter
3 eggs
1 1/2 tsp. grated lemon peel
1/2 tsp. salt
1/4 tsp. vanilla extract
3 1/2 cups flour
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Directions: |
Directions:In a microwavable bowl, heat the dried fruits and rum for 1 1/2 minutes; stir once and set aside. In the warm water, stir yeast and 1 teaspoon sugar; let stand until frothy, about 5 minutes. In a large bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time. Add yeast mixture, lemon peel, salt and vanilla; stir gently. Add the dried fruit mixture, including the rum it was soaking in; mix well. Slowly add flour, one cup at a time, until dough starts to look smooth and elastic. Turn out onto a floured surface and knead well. Place into a greased bowl and cover with plastic wrap. Let rise for 2 1/2 to 3 hours or until doubled. On a floured surface, cut the dough in half and shape each half into a ball. Place into greased 7-inch round cake pans and let rise for 1 1/2 to 2 hours or until doubled. Bake in a preheated 350º oven for 35 to 45 minutes or until toothpick inserted in the center comes out clean. |
Personal
Notes: |
Personal
Notes: This recipe came from the Sullivan Street Bakery in New York City. A friend of mine grew up there and knew a "friend of a friend" of the owner who was able to get their recipe. I have made it many times for Christmas and Easter and it is delicious. I don't know what the original bread tasted like, but I can't believe it could get any better than this! If you don't eat it all, you can make a great bread pudding using the leftovers.
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