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Rum & Raisin Loaf Recipe
|Raisins||100 Gram (2/3 Cups)|
|Sugar||40 Gram (3 Tablespoon)|
|Warm milk||250 Milliliter (110Â°F, 43Â°C, 1 Cup)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|All purpose flour||500 Gram (3 1/3 Cup)|
|Butter||80 Gram (6 Tablespoon)|
|Grated lemon peel||1 Tablespoon|
|Egg yolk||1 , beaten|
Serving size: Complete recipe
Calories 3341 Calories from Fat 819
% Daily Value*
Total Fat 93 g143.1%
Saturated Fat 51.2 g256.1%
Trans Fat 0 g
Cholesterol 805.1 mg
Sodium 2223.3 mg92.6%
Total Carbohydrates 523 g174.3%
Dietary Fiber 21.8 g87.1%
Sugars 115.2 g
Protein 84 g168.1%
Vitamin A 59.3% Vitamin C 36.1%
Calcium 53% Iron 166.4%
*Based on a 2000 Calorie diet
Cover and set aside.
Stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
In a medium bowl, mix remaining sugar, butter, eggs and lemon peel.
Stir in yeast mixture.
Pour into flour mixture, combining to make a soft dough.
On a floured surface, knead dough 5 to 10 minutes until smooth.
Cover and let rise in a warm place until doubled in size, about 30 minutes.
Grease a 12x4-inch (30x10-cm) loaf pan.
Knead raisin and rum mixture into risen dough.
Shape into a loaf; place in greased loaf pan.
Let stand in a warm place 30 minutes.
Preheat oven to 375°F (190°C).
Brush loaf with egg yolk.
Bake 40 to 50 minutes or until loaf sounds hollow when tapped on underside