She also is a fantastic cook and her jams and jellies are heavenly.
The recipe for the Rum Raisin Bread is too good not to share. She adapted the recipe and we hope you enjoy it.
2 tablespoons rum
1/2 cup raisins
1/2 cup water
1 1/2 teaspoons yeast
1 teaspoon olive oil
1/2 teaspoon rum extract
2 tablespoons heavy whipping cream
2 teaspoons butter plus more for the dough prep
1 teaspoon salt
2 teaspoons brown sugar plus more for the dough prep
1 tablespoon dry milk powder
2 cups flour
1 teaspoon cinnamon
Soak raisins in 1/2 cup water and 1 shot = 2 tablespoons rum. She used Captain Morgan's Rum
for at least 1/2 an hour then microwave for 30 seconds. Drain the fluid into a large bowl and set the raisins aside.
Add the warmed rum water to a large bowl and pour in the yeast, brown sugar and oil. Stir with a wooden spoon or if you are using a kitchen aid mixer stir with bread hook. Add the remaining ingredients except the raisins and knead until the desired texture is achieved. ( about 5 min). Fold in the raisins and knead until they are mixed throughout the dough. Let rise in a covered bowl about an hour or until doubled in size.
Punch down and roll out flat on a slightly floured surface. Add melted butter, brown sugar and cinnamon. Roll up jelly roll fashion and cut into 2 parts. Fit into 2 small bread pans and add the remaining melted butter to the top. Cover and let rise. Bake 350 about 30 min