Rum Raisin Bread

 

2 tablespoons rum 1/2 cup raisins 1/2 cup water 2 cups bread flour 1 tablespoon dry milk powder 2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons butter 2 tablespoons heavy whipping cream 1/2 teaspoon rum flavored extract 1 egg 1 teaspoon olive oil 1 1/2 teaspoons active dry yeast

In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.

Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.

If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Makes 1 (1 pound) loaf.

Rum Glazed Eggnog Monkey Bread

1/2 cup water 2 eggs 1/4 cup butter or margarine, softened 3 1/2 cups bread flour 1/2 cup granulated sugar 1 teaspoon salt 1 teaspoon ground nutmeg 1 1/2 teaspoons yeast (recommends bread machine yeast) Rum Glaze (recipe follows) 1/2 cup chopped pecans, optional

Measure carefully, placing all ingredients except rum glaze and pecans in bread machine pan in the order recommended by your machine manufacturer. Select Dough/Manual setting. Do not use delay setting.

Grease 12 cup Bundt pan. Prepare rum glaze. Pour half of the glaze into the pan. sprinkle with 1/4 cup of pecans.

Remove dough from pan using lightly floured hands. Divide into 30 equal pieces; arrange in layers over glaze in pan. Pour remaining glaze over dough sprinkling remaining pecans over this. Cover and let rise in warm place about 45 minutes or until double. Dough is ready when indentation remains when touched.

Heat oven to 350 degrees F. Bake 30 to 40 minutes or until golden brown. Let stand 5 minutes. Turn upside down onto serving plate; leave pan over bread 1 to 2 minutes to allow glaze to coat bread.

Serve warm.

NOTE: If you don't have a Bundt pan, use a 10 x 4−inch angel food cake pan lined with aluminum foil.

Rum Glaze 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 cup whipping (heavy) cream 1 teaspoon rum extract

Raspberry Marshmallow Bread

1 package yeast

2 3/4 cups bread flour

2 tablespoons gluten

1 teaspoon salt

1/8 teaspoon baking soda

1/2 cup miniature marshmallows

1 egg

2 tablespoons vegetable oil

2/3 cup water plus 1/2 cup raspberry syrup

10 ounces frozen red raspberries, defrosted, drained well, and syrup reserved

Place the first 9 ingredients into the pan in the order listed. Select sweet bread and push start. Add the reserved, well−drained raspberries (2/3 cups) when the bread maker beeps.

Pita Bread

1 1/4 cups water 3 1/2 cups bread flour 1 teaspoon salt 2 tablespoons olive oil 2 teaspoons instant yeast

Place all of the dough ingredients in pan according to manufacturer's directions. Set on dough cycle. When cycle is finished, remove dough to floured surface and punch down before shaping.

Shape the dough in to a single smooth ball and divide into 8 equal pieces. Shape each piece of dough in to a smooth round ball and then flatten in to a disc about 1−inch thick. Cover the dough with a damp towel and allow to rest for 10 minutes.

Preheat oven to 475 degrees F. Place baking stone or cookie sheet in oven while it's heating.

Flatten each piece of dough out into a circle that is about 1/4 to 1/3−inch thick.

Using a spray bottle filled with water, spritz the 475 degrees F oven and quickly place the first round of dough on hot cooking sheet or stone. Reduce heat to 450 degrees F and bake for 3 minutes. Remove from oven and let cool on wire rack. Repeat the entire procedure with each piece of bread. If baking surface is large enough, 2 pieces of dough may be baked at the same time as long as they are not touching each other.

Do not wait for the dough to brown as it will dry out too much. The dough after 3 minutes should look like a big balloon and still be white in color.

After the baked pitas have cooled and deflated, cover them with a damp towel. When all pitas are baked and completely cool, place them in a freezer zip−lock bag for storage.

Use within a day or two as they dry out fast. When you cut the pita in half you should have no trouble separating the two sides of the dough to form your pocket.

Butter−Rich Roll and Bread Dough

1 1/3 cups water 1/2 cup butter 6 tablespoons granulated sugar 1 large egg 1 teaspoon salt 4 1/2 cups bread flour 1/4 cup dry milk 2 teaspoons active dry yeast
Egg Glaze 1 egg, lightly beaten 2 teaspoons water
Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs. Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.
Pan Rolls Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15 minutes or until dough rises. Bake at 375 degrees F 10 to 20 minutes.

Makes 32 rolls.
Cinnamon−Raisin Rolls Prepare Butter−Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll each half into an 8 x 9−inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly−roll style, pinch seam to seal. With seam side down, cut in 8 one−inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees F for 10 to 20 minutes.

Makes 16 rolls.
Cinnamon−Raisin Swirl Loaf Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5−inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees F for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk.

Makes 4 loaves.
Butter−Rich Roll and Bread Dough
*Optional − add 1/4 cup of brown sugar also to cinnamon sugar mix.
*You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.