Steps to Make Ultimate Rum Apple Raisin Bread
Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Award-winning Rum Apple Raisin Bread. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Rum Apple Raisin Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rum Apple Raisin Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rum Apple Raisin Bread is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook Rum Apple Raisin Bread using 18 ingredients and 12 steps. Here is how you cook that.
I wanted to eat bread baked with raisins and apples, so I thought up this recipe.
Adjust the baking time to your oven.
Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji
Ingredients and spices that need to be Get to make Rum Apple Raisin Bread:
- For the batter:
- 220 grams Bread (strong) flour
- 30 grams Cake flour
- 25 grams Butter
- 3 grams Salt
- 25 grams Sugar (soft light brown sugar if available)
- 60 grams Raisins
- 185 ml Milk
- 1 tsp Instant dry yeast
- Rum Apple:
- 1/2 Apple
- 50 grams Sugar
- 2 tsp Rum
- 1 dash Cinnamon
- Toppings:
- 1 Milk
- 1 Sliced almonds
- 1 Granulated sugar
Instructions 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.
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