Grease with butter a long cast of 30 length cm. Mix the raisins with the rum and marinate. Sift the flour in a bowl and knead yeast crumbled with a little sugar in the Center, flour and milk.
Leave to ferment the prior mass covered 15 minutes. Work the rest of the sugar, melted butter, eggs, salt and lemon with the previous dough crust, Add the remaining flour and work until the dough bubbles.
Leave to ferment 15 minutes. Incorporate raisins, introduce the dough into the mold and let ferment others 15 minutes.
Heat oven to 200 degrees. Paint the bread with beaten egg yolk and Cook 50-60 minutes in the bottom of the oven.
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