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Rum Apple Raisin Bread
Rum Apple Raisin Bread

Before you jump to Rum Apple Raisin Bread recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not alternative beverages. Having a soda or a cup of coffee every occasionally isn’t a terrible idea. Using them for your lone source of hydration, however, is dumb. Ingesting water instead of other kinds of drinks is a good way to aid your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often one of the keys to successful weight-loss and healthfulness.

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We hope you got insight from reading it, now let’s go back to rum apple raisin bread recipe. To cook rum apple raisin bread you only need 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. Prepare 220 grams Bread (strong) flour
  3. Get 30 grams Cake flour
  4. Use 25 grams Butter
  5. Take 3 grams Salt
  6. Take 25 grams Sugar (soft light brown sugar if available)
  7. Provide 60 grams Raisins
  8. You need 185 ml Milk
  9. Take 1 tsp Instant dry yeast
  10. Take Rum Apple:
  11. Use 1/2 Apple
  12. Take 50 grams Sugar
  13. Get 2 tsp Rum
  14. You need 1 dash Cinnamon
  15. Use Toppings:
  16. Get 1 Milk
  17. Get 1 Sliced almonds
  18. Prepare 1 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.

This is a German recipe for bread pudding called Scheiterhaufen. This is a German recipe for bread pudding called Scheiterhaufen. 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. How To Make Rum Raisin Bread And Butter Pudding.

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