How to Make Yum-Yum Rum Apple Raisin Bread

Cooking is an art, yes that expression is one way of describing how much fun this activity is. Especially if we prepare dinner for our adored ones. Welcome to my recipe site, if you're looking for Rum Apple Raisin Bread recipe, look no further! We provide you only the perfect Rum Apple Raisin Bread recipe here. And don't worry, you could also uncover numerous varieties of food recipes here.

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Hopefully the above article opens our horizons to pay extra awareness to a organic lifestyle. Now we go back to the rum apple raisin bread recipe of your choice. Follow the bit by bit instructions of the recipe rum apple raisin bread recipe to provide a healthy and delicious meal. To cook rum apple raisin bread you only need 18 ingredients and 12 steps.. Pleased cooking, hope it is useful for you and your family.

The ingredients needed to cook Rum Apple Raisin Bread:

1. Prepare of For the batter:.
2. Use 220 grams of Bread (strong) flour.
3. Take 30 grams of Cake flour.
4. Use 25 grams of Butter.
5. Take 3 grams of Salt.
6. Take 25 grams of Sugar (soft light brown sugar if available).
7. You need 60 grams of Raisins.
8. Provide 185 ml of Milk.
9. Prepare 1 tsp of Instant dry yeast.
10. Provide of Rum Apple:.
11. You need 1/2 of Apple.
12. Provide 50 grams of Sugar.
13. Get 2 tsp of Rum.
14. Get 1 dash of Cinnamon.
15. Take of Toppings:.
16. Provide 1 of Milk.
17. Get 1 of Sliced almonds.
18. Provide 1 of 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..

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