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Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rum apple raisin bread. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. After it is completely cooled, double-wrap it securely with aluminum foil. 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.

Rum Apple Raisin Bread is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Rum Apple Raisin Bread is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started 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 it.

The ingredients needed to make Rum Apple Raisin Bread:

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

In a small bowl, combine raisins and rum or apple juice. In another bowl, toss together apples, cinnamon and remaining brown sugar. Add raisin and apple mixtures to the softened bread, mixing well. Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an Apple Rum Raisin Bread.

Steps 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.

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. This sweet, quick bread is moist and rich, and needs no embellishment at all. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Spoon into bowls, top with vanilla ice cream and serve.

So that’s going to wrap it up for this exceptional food rum apple raisin bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!