Raisin Rum loaf, bread machine

[cshenk]

Hi folks, an old but true one! This will make a decent bread without
the rum but the rum adds a true depth to it. Look for something like
Captain Morgan's spiced rum but any dark one will do.

Like my other breads, this one takes well to dough mode then turned to
individual rolls or this time, you can make 3 long strips and braid
them then bake that way. Feel free to make a slurry of butter and
confectioners sugar for a topping!


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Raisin-Rum loaf, xxcarol favorite
Categories: Xxcarol, Breadmaker
Yield: 12 Servings

1/2 c Sour cream
1/3 c Water
1 ea Egg
3 tb Dark rum
2 ts Butter
1 ts Vanilla powder
3 c Flour
3 tb Sugar
3/4 ts Salt
1 1/2 ts Yeast
1/2 c Dark raisins

Oh this is good! It's a 1.5lb loaf set to white bread. It comes out
a brown color as if it was a wheat bread and it's quite sweet like a
dessert bread.

Needs nothing to accompany it, just slice and eat!

From one of my breadmaker books, with powdered vanilla added by
xxcarol

From the VB kitchen of xxcarol, 16JAN2008

MMMMM


--

[Nyssa]

Looks good, Carol. I've printed it out and actually seem
to have all of the ingredients on hand except for vanilla
powder, so I'll substitute vanilla paste.

Any hints on oven temperature and baking time? I'd rather
rely on your experience with this specific recipe than
make wildass guesses and possibly screw things up on my
own.

Nyssa, who made some delicious brioche yesterday using the
roll-and-poke method of forming the tetes she picked up here

[cshenk]

Nyssa wrote in alt.bread.recipes:

Grin, I make it in dough mode now (machine, so use whatever device
works best for you). Let rise and then this one cooks a little faster
so I go 400F with bun shapes and start checking at 13 minutes. It will
probably take closer to 15 minutes but oven differences show 'check
earlier' for this one. Most of my breads work out to 15-18 if that
helps.

--

[Nyssa]

Snipped and appended to saved recipe file...

Yes, thank you, that gives me a starting place. I usually
run my sandwich loaves at 350F, so this tells me that I would
have been off on my guess.

I'll either do one large loaf (9 inch bread pan) or several
smaller ones, either a couple of 7 inchers or four 5 inchers
to freeze or give as gifts.

I mentioned the recipe to a neighbor and she's already
curious to see how it will turn out. ;)

BTW I've made your celery seed/part rye sandwich buns to
rave reviews. I may tweak the amounts a bit since the
resulting buns were more like small boules. Just a tad too
much dough for my six-holer bun pan. lol

Nyssa, who has yet another to-do to add to her baking for
the week

[cshenk]

No problem and glad you like them!

I have a basic one going now for sandwiches in the week. I suspect
nothing startling here.

Buttermilk makes a softer milk loaf but also resists mold longer than
most with no preservatives needed.

1 1/3 c butter milk
1/3 cup water
4 cups flour
1 tb butter (I use real)
4 ts sugar
1 ts salt
2 ts yeast (breadmachine active dry)
2 ts kala jera (these are leaves, light fruity taste)
2 ts thyme (small leaf crumbles, not powder)

Tweak this down by 1/2 for a smaller set (grin). This one totally
fills a large pizza pan with buns.

Carol

--

[Nyssa]

Thanks, saved for later.

I generally use a slightly modified version of the sandwich
bun recipe on the Bakers Catalogue site that came with my
sandwich bun pan. Mostly I've tweaked the seasonings, and
I usually have a few in my freezer for monster sandwiches.

Nyssa, who still needs to write reviews for the two new
cookbooks that came in this month

[cshenk]

I tried to google that but didnt get anything on the bun pan unless
it's a form of pan you use in the oven? Wasn't really clear to me.



--

[Nyssa]

It's what Bakers Catalogue calls a "Hamburger Bun Pan."
They've changed the brand they sell now, but it's still
a six-hole pan that makes large sandwich buns. And now
they also say it's for mini-cakes. Whatever.

Your celery seed, etc. recipe made boules using this
pan rather than sandwich size. I ended up slicing them
and using the narrow slices for tuna salad and the like.
I'll just adjust the amounts to come up with a bit less
dough and make "regular" size hamburger buns.

Nyssa, who needs to make another batch of those, come to
think of it

[jpwa...@bell.net]

I made your loaf up yesterday, modified only to adapt it tor my antique Armstrong mixer. 375F for 35 mins was probably 2 or 3 mins too long, but results still excellent.

Ribitt

[cshenk]

jpwa...@bell.net wrote in alt.bread.recipes:

Glad you liked it! I imagine you can use a TS of extract (reduce water
by 1 TS presumably). I normally go 400F and 13 minutes is when I start
checking this one, but then I am doing smaller buns so they cook
faster. Overall, this recipe cooks a little faster so in a loaf pan,
I'd be checking at 30 minutes if 375, 25 mins if at 400F.

I like the higher temps for the crust results but like anything, adjust
to what suits you.

Humm, I don't recall anyone discussing how the temps vary the product?

Oh, for any who like to use an ABM for the whole process, this one
works really well.

One of the other things this one takes well to is a sugar glaze
topping. It will still be bread, not pastry, but it works.

--

[21bla...@gmail.com]

boy, this sounds delicious

i soak vanilla beans in Rum,
after they've been used to make vanilla sugar

my homemade vanilla might work in this recipe as well

marc

[graham]

I use the pods to make extract after I have scraped out the seeds for
macarons.
The only worthwhile vanilla sugar I have used was made using Jamie
Oliver's method. Put sugar and V/beans in the food processor and whiz.
Sieve the resulting blend and put the coarse fraction back into the FP
with more sugar and repeat the process. I gave some as gifts one xmas
and the recipients raved about it.
Graham

--
Atheism and Religion are but two sides of the same coin;
one uses its head, while the other relies on tales.

[cshenk]

21bla...@gmail.com wrote in alt.bread.recipes:

I bet it will Marc!

At the time when I pulled that recipe together, I didn't have extract
as it's not something I stock often. Probably due to many military
moves (you can't ship it in your House hold goods).

--

[21bla...@gmail.com]

thanks,
i'll have to try out the vanilla blender method

this recipe also reminds me of a zucchini raisin bread, i made once or twice

marc

[Nyssa]

I just tried the recipe this afternoon using the old fashioned,
non-bread maker technique.

I split the dough into two 7 inch pans. I didn't get quite the
rise or oven spring I would have expected, so the loaves didn't
fill the pans even after a second rise and baking. Plan B will
be to double the recipe next time then bake in four 5 inch
pans for gift-sized small loaves.

Very tasty eaten warm with butter. I ended up snarfing down
most of a loaf for dinner.

The turkey I bought on Monday still is no where near thawed,
so it looks like it'll be Sunday before I get my turkey dinner.
That leaves the oven free for the next few days for more
breads and cookies. :)

Nyssa, who has run out of room in fridge and freezer so will be
sharing the baking bounty until some of the that stuff gets
used up

[Nyssa]

>
> I split the dough into two 7 inch pans. I didn't get quite
> the rise or oven spring I would have expected, so the
> loaves didn't fill the pans even after a second rise and
> baking. Plan B will be to double the recipe next time then
> bake in four 5 inch pans for gift-sized small loaves.

Bad form to follow up on my own posting, but I forgot to
add that I baked the loaves at 375F for 25 minutes. They
could have used a few more minutes, so I'll adjust that
for the next run.

Nyssa, who can't believe she left out that important piece
of information

[graham]

On 25/11/2015 5:15 PM, Nyssa wrote:

>
> The turkey I bought on Monday still is no where near thawed,
> so it looks like it'll be Sunday before I get my turkey dinner.

I always used to thaw the turkeys in a sink full of cold water. Much
more reliable than using the fridge.

[graham]

On 25/11/2015 7:13 PM, graham wrote:
> On 25/11/2015 5:15 PM, Nyssa wrote:
>
>>
>> The turkey I bought on Monday still is no where near thawed,
>> so it looks like it'll be Sunday before I get my turkey dinner.
>
> I always used to thaw the turkeys in a sink full of cold water. Much
> more reliable than using the fridge.
>
>

and a helluva lot quicker! I bet if you do that this evening, you will
be able to cook it tomorrow.

[Nyssa]

graham wrote:

> On 25/11/2015 7:13 PM, graham wrote:
>> On 25/11/2015 5:15 PM, Nyssa wrote:
>>
>>>
>>> The turkey I bought on Monday still is no where near
>>> thawed, so it looks like it'll be Sunday before I get my
>>> turkey dinner.
>>
>> I always used to thaw the turkeys in a sink full of cold
>> water. Much more reliable than using the fridge.
>>
>>
> and a helluva lot quicker! I bet if you do that this
> evening, you will be able to cook it tomorrow.
>

It's no biggie. I'm aiming at Sunday for the bird roast.

I hadn't originally planned to have a turkey at all, but a
local grocery store made me an offer I couldn't refuse.

It's just me, so it's not like I'll have a house full of
disappointed and hungry people. Plus I'd offered to share with
neighbors since one of 'em has been in the hospital all week.
He got home yesterday, but his wife says that Sunday will
be fine since he's still recovering and doesn't have much
of an appetite yet. It's all good.

So I make tuna salad for myself for today. And another
neighbor's cat got the tuna water so HE has something to
be thankful for. lol

BTW, back on the original topic, I got an idea this morning
that might be interesting. How about a variation from the
recipe that substitutes orange extract (or orange zest) for
the vanilla? I'd bet the rum and orange flavors with the
raisins would make a festive snack, especially adding the
powdered sugar glaze/frosting.

Nyssa, who ended up eating more of that rum raisin bread for
breakfast this morning

[Douglas Wilson]

===
Looks good...one question...What kind of yeast?...dry active or breadmachine?
I could probably figure it out but I'll ask anyway.
====

[Nyssa]

I used instant yeast when I made it.

I doubled the recipe and made four loaves in 5 inch loaf
pans. They made well-received Christmas gifts for the
neighbors.

Nyssa, who needs to make another batch for herself

[KingOfGlop]

On Saturday, 21 November 2015 00:53:49 UTC, cshenk wrote:

A very interesting recipe (and you won't hear that from me often!)

I felt that the array of flavours could be delicious so I set out to make some sweet bread in the spirit if not the minutiae of your recipe.

Raisin Surprise Bread

120 gm greek yogurt at fridge temperature
15 gm dark brown sugar
80 gm boiing water
140 gm white "bread" flour
7 gm ( 1 packet) fast action yeast

30 gm dark rum
10 gm butter
5 gm vanilla paste
280 gm white "bread" flour
45 gm soft dark brown sugar
5 gm salt

Beaten egg for glazing

What's the surprise? There are no raisins in it!

Mix the first 5 ingredients in the order specifed and leave to start fermenting and become bubbly, about 30 minutes.

Add the rest of the ingredients and mix on Kenwood 3 until smooth and elastic. Give the dough 3 Stretch 'n' Fold cycles, shape into rolls, proof until doubled, glaze wih eggwash, bake at 180C for 25 minutes or so, internal temperature 98C.

Excellent flavour, very light, lovely soft but elastic crumb. Went very well with some vintage Canadian cheddar.

Thank you for the idea of the bread

Having techy problems at the moment so pics later.


Love

John

[cshenk]

Douglas Wilson wrote in alt.bread.recipes:

Bread machine or active dry.

--

[cshenk]

KingOfGlop wrote in alt.bread.recipes:

LOL! I love it! I wonder if a machine can handle something close in
dough mode... Humm.

I'm getting a lot better at finding out how dough mode is more flexible
than I knew. My buttermilk ones may class at the lower end of high
hydration now and work really well.

Of all things, I worked out how to do a pita bread with the machine to
help and my daughter to do the parts I can't. I don't get the big
pocket yet, but getting a decent level of it and it's a very good
flatbread taste.

Oh on the vanilla in this one, I used a powder because I had it but as
we've seen and I agree fully, no reason to not use the liquid (apt to
be better) or whatever you are doing to make a paste (or getting that
is in paste form). We all here know how to adjust reasonably around
dry/liquid in small amounts like that. Only the bread machine users
have to be extra carefully there anyways and even we are not thrown off
track by a TS os vanilla...
Carol

--

[Douglas Wilson]

Thanks.

[KingOfGlop]

> Of all things, I worked out how to do a pita bread with the machine to
> help and my daughter to do the parts I can't. I don't get the big
> pocket yet, but getting a decent level of it and it's a very good
> flatbread taste.
>

The pocket is more a function of tha baking process than the composition of the bread. My pita dough is just a simple affair of 500 gm white bread flour, 325 gm water, 15 gm sugar, 1 packet fast action yeast and 10 gm salt all mixed until smooth and elastic, given 2 rises then rolled into 10 pita, proofed and baked but there are 3 things you need to do to generate big pockets.

1) have the oven preheated as hot as possible with a pizza stone or heavy baking tray in it.

2) roll the dough out with as even a thickness as possibl. I use a pasta machine.

3)Invert each pita so that the side that was down is up when the bread is baked

Love

John