Raisin Rum Bread Food

RAISIN RUM BREAD

Steps:

• 1. Chop the raisins and place in a measuring cup add the rum on top of the raisins,if using(otherwise use 4 Tablespoons of warm water)Let them set and absorb the liquid.
• 2. In a small saucepan mix together the milk,sugar,salt and margarine; heat to melt and dissolve the sugar and margarine-do not boil-- remove from heat and stir until fully dissolved and cool to lukewarm.(I put it in the refrigerator for a few minutes.) Add the tepid(warm but not hot) water to a large mixing bowl and sprinkle the yeast over top of the water stirring until dissolved.Stir in the milk mixture,then add the beaten egg.
• 3. Stir in 3 cups of the flour and the cinnamon.Stir until well combined. Add the raisin mixture to the remaining cup of flour and mix to coat the raisins then add to the batter. Stir or knead in the bowl until well blended.
• 4. Place batter in a well greased bowl ,turning to coat top. Cover with a linen cloth and let raise until double in size;about 1 hour. Shape into 2 loaves or into casserole for one round loaf. Bake in a 400^ oven for 35 minutes then turn oven down to 350^ and bake for 10 more minutes, until golden brown. Remove from pans and butter top and sides and let cool.

RUM RAISIN BREAD

Steps:

• 1. Here is a link for "How to Make Bread Machine Recipes by Hand". Hope it helps: http://dontwastethecrumbs.com/2012/10/simple-conversion-how-to-make-bread-machine-recipes-by-hand/#.UOxBXs2t2Zs.pinterest
• 2. Soak raisins at least 2 hours in rum to plump the raisins (soak longer if you have time).
• 3. Add egg and milk to bread pan; cover liquid completely with flour.
• 4. To each corner of pan and on top of the flour, start adding sugar in one corner, salt in another corner, butter and cinnamon. Make a well in the center of the flour and add yeast.
• 5. I used the 2 lb loaf setting, selected fruit and nuts and started the machine. Add raisins when prompted or after the 1st kneading. My machine does not prompt for adding raisins or nuts so I had to listen for that 1st kneading.
• 6. This bread rose to the very top of my machine. So, the last 10 minutes of baking time I lifted the top/lid slightly and placed a spoon under the lid to keep it up above the bread so the top would dry and brown. Honestly this is the best bread I've ever made by baking it in the bread machine.
• 7. Pat Duran has tested this bread by making by hand. So if you don't have a bread machine check out Pat's version of this wonderful bread: https://www.justapinch.com/recipes/bread/bread-sweet-bread/raisin-rum-bread.html?cpage=2#comment1486672

RUM RAISIN BREAD

Steps:

• In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
• Place ingredients in the order recommended by manufacturer.
• Use the regular setting for a 1 pound loaf.
• If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.

RUM RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
• Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
• Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
• Stir in bread and raisins.
• Pour mixture into prepared baking dish.
• Cover and refrigerate 2 hours.
• Preheat oven to 350°F.
• Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
• Cool slightly (pudding will fall).
• Serve warm with Spiced Rum Sauce.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING

Steps:

• Preheat oven to 350F.
• Combine pineapple, milk and bread in mixing bowl.
• Stir together and let stand 10 min.
• Stir in the remaining ingredients.
• Pour mixture into lightly oiled 9 x 9 in. baking pan.
• Last 3 ingredients are for glaze.
• Melt margarine .
• Add rum and brown sugar and stir just until sugar is dissolved.
• Spoon in thin layer over top of pudding.
• Bake for 25 min, top with almonds.
• Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
• Serve warm.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

RUM RAISIN LOAF (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Sweet Cycle.
• Add raisins at the "add ingredient" signal.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
• Let cool to room temperature before slicing.