Rum Raisin Bread

1. In a liquid measuring cup, combine the rum and raisins. Let soak for 1 hour, or overnight.
2. In a medium bowl whisk together the flour, yeast, sugar, and salt.
3. In the bowl of a stand mixer fitted with the dough hook, mix together the egg, egg yolk (reserve the white for the egg wash), melted butter, milk, and extract if using. Gradually add the flour mixture. Increase the speed to medium and mix until the dough comes together. Knead for a minute then add in the rum soaked raisins and any remaining liquid. Continue kneading for about 5 minutes, or until the dough is smooth, elastic, and springy, adding up to a 1/4 cup more flour if the dough is too wet and sticky.
4. Shape the dough into an even ball and place in a lightly oiled ball. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
5. Gently deflate the risen dough and divide it into thirds. Turn out each piece into an even ball.
6. On a lightly floured surface, roll each piece of dough to a 12" rope. If the ropes spring back, let them rest for 5 minutes. Use the ropes to braid the dough. Pinch the ends together and tuck them underneath. Push the ends into the center to shape a nice rounded loaf. Place on a parchment lined baking sheet. Whisk together the reserved egg white and water for the egg wash, then brush all over the braid.
7. Cover with greased plastic wrap and let the braid rise for 30 minutes, or until almost doubled.
8. Meanwhile, preheat the oven to 375°F.
9. Bake for 30 to 40 minutes, until deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and cool completely before glazing.

Make the glaze:

1. Combine the powdered sugar with the milk and rum until a thick but pourable glaze forms. Drizzle over the cooled loaf before serving.