English Rum Bread

3/4 cup water
1 1/2 tablespoons light rum
3 tablespoons butter
1/2 cup sugar
1 teaspoon salt
3 cups bread flour
2 1/2 teaspoons instant yeast

Place all ingredients except for the ingredients in the "Add Ingredients"
area (if applicable for this recipe) in to your machines fully assembled
pan. Select the "Basic" or "White" cycle and press start.

10 minutes after your machine has started kneading the dough open the lid
and check the consistency of the dough. They dough should be tacky to the
touch like the sticky part of a Post-It Note. If the bread is too dry add
1 tbsp. of liquid at a time allowing a minute or two of kneading then
check it again. If the needed add another tablespoon of liquid. Repeat
this until the dough reaches the proper consistency. If the dough is too
dry apply the above steps by using flour instead of liquid. Please note
that just because you had to make this adjustment doesn't mean there is
something wrong with the recipe or your machine. The weather plays an
important part on bread making, and adjustments you make one time may not
be the same adjustments you make next time. This is why it is important to
check the dough.

Once you have checked and if needed adjusted the dough close the lid of
your machine allow the cycle to continue.

If this recipe has an "Add Ingredients" section these ingredients need to
be added at your machines add ingredients beep signal (an option on most
bread machines) or during the last 10 minutes of the kneading part of the
cycle. The reason you don't add them at the beginning is to prevent them
from being broken down in to tiny bits or mashed in to a paste.

Once your bread is completed allow it to sit in your machines pan for 10
minutes. Then remove it to a wire rack to cool. The reason for letting it
sit for 10 minutes is to soften the crust making it easier to get out of
the pan. Allow the bread to cool at least 20 minutes before cutting it.

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