Recipe: Appetizing Rum Chocolate Bread with Rum Yeast

recipe appetizing rum chocolate bread with rum yeast

Rum Chocolate Bread with Rum Yeast. Mix the flour with the sugar, salt and yeast in a large bowl. Sprinkle mini chocolate chips over the top and bake for an hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. In a liquid measuring cup, combine the rum and raisins.

Rum Chocolate Bread with Rum Yeast Whisk together until chocolate is melted. Combine flour through rum flavoring in a bowl. Stir in yeast mixture& knead to form a soft dough. You can have Rum Chocolate Bread with Rum Yeast using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rum Chocolate Bread with Rum Yeast

  1. You need 1 grams of 【baker's %】.
  2. It’s 183 grams of 【68%】 1. Water (around 20-25 ℃, ignore during summer).
  3. It’s 165 grams of 【61%】 2. Bread starter (Raisin yeast).
  4. Prepare 25 grams of 【9】 3. Sugar.
  5. Prepare 30 grams of 【11%】 4. Margarine or butter.
  6. Prepare 10 grams of 【4%】 5. Skim milk powder.
  7. It’s 270 grams of 【100%】 6. Bread flour.
  8. It’s 40 of grams  【14%】 7. Cocoa powder (unsweetened).
  9. Prepare 4 of grams  【1%】 Salt.
  10. Prepare of (Filling).
  11. Prepare 40 grams of Rum raisin.
  12. Prepare 10 grams of Rum.

Place in a greased bowl, turning once to coat. I'm not one to rave about bread recipes but this one is really good — or the modified version I made was really good! I left out the rum extract but the flavor from the raisins came through very nicely. It is very tasty as chocolate cakes go.

Rum Chocolate Bread with Rum Yeast instructions

  1. Prep work: Drain the rum raisins and set aside..
  2. For the steps and preparation, see the"Homemade Fluffy Bread with Raisin Yeast"..
  3. Add the rum raisin and rum to the bread maker before you add the bread flour..
  4. Place the ingredients in the listed order. Add the bread flour and then the cocoa powder, and use chopsticks to mix. Place the salt on top and then turn the switch on..
  5. And it's ready. Here's what I made in 7 hours without using the timer. It rises well in the bread pan..
  6. A thick cut. The taste of the rum raisins will spread through your mouth..
  7. Since the bread is pretty bitter, the kids ate it with strawberry jam..
  8. You can add walnuts, etc., as you like for a delicious accent and different texture..

The rum in the cake itself is pretty much undetectible but in the glaze it is overpowering. Next time I would skip the glaze and just dust with powdered sugar. The rum distillers use molasses (or cane juice), their own yeast, their own lacto bacillus to contribute to the esters (for instance, the Wray and Nephew big banana flavor), and distill it in such a manner so as to capture the isobutyl propionate, like the picture Harry (I think) posted of the old rum still, or by using a modern fractioning. Next, in a medium saucepan set over medium heat, melt butter, brown sugar, pumpkin puree, and rum. The rum is optional and can be added to only half of the batch instead of the entire batch if you're hesitant to serve them to children.

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