Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, rum apple raisin bread. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Grated apples give this quick bread plenty of moisture, while apple chunks together with plump rum-soaked raisins provide plenty of texture and flavor to this quick breakfast bread. Grating as well as chopping the apples keeps this bread moist and flavorful without weighing it down with too much fat. Which means it isn't pear bread, it's apple bread.
Rum Apple Raisin Bread is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Rum Apple Raisin Bread is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook rum apple raisin bread using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Rum Apple Raisin Bread:
- Make ready For the batter:
- Get 220 grams Bread (strong) flour
- Prepare 30 grams Cake flour
- Get 25 grams Butter
- Make ready 3 grams Salt
- Get 25 grams Sugar (soft light brown sugar if available)
- Take 60 grams Raisins
- Make ready 185 ml Milk
- Make ready 1 tsp Instant dry yeast
- Make ready Rum Apple:
- Take 1/2 Apple
- Take 50 grams Sugar
- Get 2 tsp Rum
- Prepare 1 dash Cinnamon
- Prepare Toppings:
- Get 1 Milk
- Get 1 Sliced almonds
- Get 1 Granulated sugar
Rum Raisin Bread. this link is to an external site that may or may not meet accessibility guidelines. Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an Apple Rum Raisin Bread. I own all of Sara Foster's cookbooks. I like that they have a variety of Rum-Raisin Bread Pudding I used Cinnamon Raisin Bread and after bread soaked, I.
Steps to make Rum Apple Raisin Bread:
- Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.
- Before Step 1 is complete, make the rum apple. Cut the apple into wedges, add all of the rum apple ingredients to a pot, then turn on the heat.
- Use a medium heat a little higher than the lowest setting and boil down for about 10 minutes (adjust the temperature while keeping an eye on it).
- After the first fermentation from Step 1 is done, take the dough out, separate into two equal portions (about 275 g each), roll it up, and let it rest for 15 minutes.
- Punch down the dough and roll out to about 22 x 22 cm. Sprinkle half of the rum apple on top, roll it up from the side closest to you, and seal the edges.
- Repeat Step 5 with the remaining dough. Cut into 6 equal portions with a knife.
- Place in waxed paper muffin cups (if available), and even out the surface.
- Let rest for the second time in the oven at 40ºC for 40 minutes, then preheat the oven to 180ºC. Brush on milk on the surface, scatter almonds, and sprinkle with granulated sugar.
- Bake in the oven at 180ºC for 15-20 minutes and it is done!
- This is the leftover rum apple liquid.
- These were baked in a muffin mold.
- These were baked without a muffin mold.
I own all of Sara Foster's cookbooks. I like that they have a variety of Rum-Raisin Bread Pudding I used Cinnamon Raisin Bread and after bread soaked, I. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more.
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