Make the dough in a bread maker. The photo shows raisins that have been soaked in rum for 1 week.
Right before the dough has finished mixing or kneading, add the drained raisins.
Once the dough has finished, gently press out any remaining air pockets.
Separate the dough into 16 equal portions. Cover with a damp cloth to prevent drying and let rest for 15 minutes.
After letting them rest, shape them into neat balls.
Place them in the greased bread pans. (Since it's difficult to remove from the pans, I lined them with parchment paper.)
Let rise a second time.
After rising, score the middle of the tops and place the ※ butter in the cut.
Spray with water and sprinkle on the granulated sugar.
On top of that, sprinkle on a generous amount of the cinnamon.
Spray the other tray of dough with water and bake both for 22 minutes at 180°C.
After they have finished baking, drop from a low height onto a hard surface to release the steam.
They're complete. They're soft so be careful when removing from the pan.
They're so very soft when you tear them apart.
Here is cinnamon sugar & butter rum raisin bread.
This is the butter-topped loaf. The cinnamon sugar is crisp and delicious.
Story Behind this Recipe
When I saw the perfect rum raisins, I started to really crave some raisin bread. I decided to use the slim bread pan that I haven't taken out in awhile. Topping with butter is up to you, and of course, you can use a large bread pan if you prefer.
Since I like the raisins to be slightly crushed, I add them to the bread maker during the kneading process. If you would rather keep the raisins whole, remove the dough from the bread maker and mix them in with your hands. If you don't have rum raisins, soak some raisins in hot water until they are soft. The baking time and temperature may differ depending on your oven, so adjust accordingly.