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Rum Raisin Loaf

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.2848
Energy (kCal)1499.9576
Carbohydrates (g)179.7749
Total fats (g)77.1086
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small microwaveable bowl, pour the rum over the raisins; cover and microwave on high for 1 minute. | 2. Let cool. | 3. Into the pan of the bread machine, add (in order) water, butter, eggs, sour cream, vanilla, lemon and orange rinds, sugar, salt, flour and yeast. | 4. Choose the dough setting. | 5. When the dough is ready, turn out onto a lightly floured surface. | 6. Drain the raisins, reserving the rum. | 7. Pat the raisins dry; knead into the dough. | 8. Let rest for 5 minutes. | 9. Divide the dough in half. | 10. Divide 1 half into thirds; roll into 16-inch ropes. | 11. Braid the ropes together; pinch the ends to seal. | 12. Repeat with the other half of the dough. | 13. Place each loaf into a greased 8" x 4" loaf pan; cover and let rise until doubled in bulk, about 1 hour. | 14. Brush with the beaten egg yolk. | 15. Bake in the centre of a 400 degree F oven until golden and the loaves sound hollow when tapped on the bottom, about 30 minutes. | 16. Brush with the reserved rum, if desired. | 17. Let cool. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rum 1/4 cup used - - - -
    golden raisin 1 cup 498.3 131.208 5.5935 0.759
    water 1/2 cup 0.0 0.0 0.0 0.0
    butter 1/3 cup melted 456.0 20.951999999999998 14.248 38.4
    egg 2 143.0 0.72 12.56 9.51
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    lemon 1/2 teaspoon grated rind 0.6404 0.2058 0.0243 0.0066
    orange 1/2 teaspoon grated rind 0.8812 0.2203 0.0176 0.0022
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    purpose flour 3 1/2 cups used - - - -
    salt 1/2 teaspoon - - - -
    active yeast 1 tablespoon - - - -
    egg yolk 1 beaten 54.74 0.6103 2.6962 4.5118

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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