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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 {Easy Ways to Get Healthy. Becoming A Healthy Eater

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Using your very best judgment is another one of the many ways which you could make healthy choices out of a lunch menu. This is best achieved by examining dinner pictures onto a menu. It’s also recommended that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.

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Even if after taking the aforementioned approaches, you are not able to find satisfying healthy foods on your lunch menu, then you may want to purchase a healthy side dish or drink. Water is a great option, particularly when compared to pop up. Salads make good side dishes, particularly those that are eaten with no salad dressing or dressing salad dressing. Of course, you will want to take additional actions to make sure that you decide on a healthy mealbut if you opt to forgo low calories for taste, take additional actions to make certain that you get some nutrition.

We hope you got benefit from reading it, now let’s go back to rum apple raisin bread recipe. To cook rum apple raisin bread you need 18 ingredients and 12 steps. Here is how you cook it.

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

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