Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rum apple raisin bread. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula This is a desert you'll never forget. I am going to make it this weekend and top it off with vanilla ice cream. this is.
Rum Apple Raisin Bread is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Rum Apple Raisin Bread is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have rum apple raisin bread using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Rum Apple Raisin Bread:
- Prepare For the batter:
- Make ready 220 grams Bread (strong) flour
- Take 30 grams Cake flour
- Take 25 grams Butter
- Make ready 3 grams Salt
- Make ready 25 grams Sugar (soft light brown sugar if available)
- Prepare 60 grams Raisins
- Make ready 185 ml Milk
- Get 1 tsp Instant dry yeast
- Prepare Rum Apple:
- Prepare 1/2 Apple
- Prepare 50 grams Sugar
- Make ready 2 tsp Rum
- Get 1 dash Cinnamon
- Take Toppings:
- Take 1 Milk
- Make ready 1 Sliced almonds
- Prepare 1 Granulated sugar
Tart baked apples and boozy raisins give this bread pudding great flavor and texture. It's comfort food, best right out of the This recipe was inspired by a simple Apple-Raisin bread pudding published in Bon Appetit years ago. I made my version more decadent by soaking the raisins in rum, adding more. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula.
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.
Spoon into bowls, top with vanilla ice cream and serve. Add the beaten eggs to the bread and milk mixture and stir. 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.
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