Rum Raisin Bread in BB
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 g yeast, fresh (or 1 1/2 teaspoons dry yeast)
- 630 g spelled flour, (alternatively wheat flour)
- 1 teaspoon sea salt
- 2 teaspoons cane sugar (alternatively brown sugar)
- 1 tablespoon skimmed milk powder (alternatively normal milk)
- 2 teaspoons butter, (or alba oil)
- 1 teaspoon pumpkin seed oil, (alternatively olive oil)
- 2 tablespoon heavy cream
- 100 g raisins, soaked in rum
- 1 egg yolk
- 370 ml water
Print Recipe
Pin Recipe Instructions
- Fill in ingredients according to BBA instructions.
- BBA information:
- 900 g bread
- Program: normal
- Crust: Medium
- TIP: Soak the raisins in rum for 12 hours, then drain well and turn in flour. Slowly add the raisins after the acoustic signal.
- Catch the rum as it drains and fill up with water to the desired amount.
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