Originally from Austria and popular in France, this bread is similar to Italian Panettone or Jewish Raisin Challah. Traditionally baked in a fluted pan, this simplifi ed version is still a wonderful entertaining choice.
Instructions
Soak the raisins in the rum for 15 minutes or until plump. Drain the raisins and discard liquid.
Measure all the remaining ingredients (except the almonds and raisins) into the bread pan in the order listed. Place the bread pan into the machine.
Select Program # 4, the appropriate chosen loaf weight and choose the Light crust colour. Start the program by pressing the On/Off button.
During the kneading cycle, when the machine sounds, open the lid and add the almonds and raisins.
At the end of the program, turn the machine off and remove the bread pan. Turn the bread onto a cooling rack. (If necessary, turn the bread onto its side to remove the kneading paddles with the hook provided.) Cool completely before slicing.
