Steps to Make Rum Apple Raisin Bread

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rum apple raisin bread. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Rum Apple Raisin Bread is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Rum Apple Raisin Bread is something that I’ve loved my whole life.

Recipe of Rum Apple Raisin Bread

To begin with this recipe, we have to first prepare a few components. You can cook rum apple raisin bread using 18 ingredients and 12 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Rum Apple Raisin Bread:

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

Instructions

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.

As simple as that Recipe of Rum Apple Raisin Bread

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