Rum-Soaked Currant Bread

3/4 C water
1 C currants, soaked in spiced rum overnight, then drained
3 T rum from the drained currants
2 C bread flour
1 t salt 2 T sugar
2 t butter or margarine
1/8 t ground ginger or pumpkin pie spice
3 t yeast

Add all the ingredients to your machine, except the soaked currants, according to the manufacturer's instructions. Add the currants at the indicator beep. Bake on a sweet, regular, light, or rapid cycle. You may also prepare this bread on a timed cycle, if you don't mind adding the currants in the beginning and having them thorougly incorporated into the bread.