Rum Apple Raisin Bread

Name: Rum Apple Raisin Bread
Yield: 12 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 30 grams Cake flour; 25 grams Butter; 3 grams Salt; 25 grams Sugar (soft light brown sugar if available); 60 grams Raisins; 185 ml Milk; 1 tsp Instant dry yeast; 1/2 Apple; 50 grams Sugar; 2 tsp Rum; 1 dash Cinnamon; 1 Milk; 1 Sliced almonds; 1 Granulated sugar

cookpad.japan @cookpad_jp

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.

Adjust the baking time to your oven.

Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.

Adjust the baking time to your oven.

Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji

cookpad.japan @cookpad_jp

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.

Adjust the baking time to your oven.

Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji

I wanted to eat bread baked with raisins and apples, so I thought up this recipe.

Adjust the baking time to your oven.

Please use the leftover rum-apple mixture as a spread to use on toast or mix into yogurt. Recipe by uzukaji

Saved

Ingredients

12 servings

For the batter:
220 gramsBread (strong) flour
30 gramsCake flour
25 gramsButter
3 gramsSalt
25 gramsSugar (soft light brown sugar if available)
60 gramsRaisins
185 mlMilk
1 tspInstant dry yeast
Rum Apple:
1/2Apple
50 gramsSugar
2 tspRum
1 dashCinnamon
Toppings:
1Milk
1Sliced almonds
1Granulated sugar

Saved

Steps

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.