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Rum Apple Raisin Bread
Rum Apple Raisin Bread

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We hope you got benefit from reading it, now let’s go back to rum apple raisin bread recipe. You can cook rum apple raisin bread using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Rum Apple Raisin Bread:
  1. Use For the batter:
  2. You need 220 grams Bread (strong) flour
  3. You need 30 grams Cake flour
  4. Take 25 grams Butter
  5. You need 3 grams Salt
  6. Prepare 25 grams Sugar (soft light brown sugar if available)
  7. Take 60 grams Raisins
  8. Prepare 185 ml Milk
  9. Take 1 tsp Instant dry yeast
  10. Use Rum Apple:
  11. You need 1/2 Apple
  12. Take 50 grams Sugar
  13. Use 2 tsp Rum
  14. You need 1 dash Cinnamon
  15. Get Toppings:
  16. Take 1 Milk
  17. You need 1 Sliced almonds
  18. Prepare 1 Granulated sugar
Instructions to make Rum Apple Raisin Bread:
  1. Set the dough ingredients into the bread maker and leave it up to the machine up to the first fermentation.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Repeat Step 5 with the remaining dough. Cut into 6 equal portions with a knife.
  7. Place in waxed paper muffin cups (if available), and even out the surface.
  8. 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.
  9. Bake in the oven at 180ºC for 15-20 minutes and it is done!
  10. This is the leftover rum apple liquid.
  11. These were baked in a muffin mold.
  12. These were baked without a muffin mold.

Spoon into bowls, top with vanilla ice cream and serve. 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. Discover the magic of the internet at Imgur, a community powered entertainment destination.

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