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Cinnamon Sugar & Butter Rum Raisin Bread
Cinnamon Sugar & Butter Rum Raisin Bread

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Make smart choices when shopping for groceries. When you make good decisions at the grocery store, your meals will get healthier immediately. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home quickly and eat something beneficial. Fill your pantry shelves with wholesome foods. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are lots of things you can pursue to become healthy. Intensive gym visits and directly defined diets are not always the solution. Little things, when done every single day, can do a great deal to help you get healthy and lose pounds. Being intelligent when you choose your food and actions is where it begins. Trying to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about reducing your weight. It has more to do with making your body as sturdy as it can be.

We hope you got benefit from reading it, now let’s go back to cinnamon sugar & butter rum raisin bread recipe. To cook cinnamon sugar & butter rum raisin bread you need 10 ingredients and 16 steps. Here is how you do it.

The ingredients needed to cook Cinnamon Sugar & Butter Rum Raisin Bread:
  1. You need 300 grams Strong (bread) flour
  2. Take 30 grams Sugar
  3. Provide 4 grams Salt
  4. Get 30 grams Butter
  5. Take 210 grams Milk
  6. Prepare 4 grams Dry yeast
  7. Take 80 grams or more ☆Rum raisin
  8. You need 1 ※Granulated sugar
  9. Provide 1 ※Cinnamon
  10. Prepare 1 ※Butter
Instructions to make Cinnamon Sugar & Butter Rum Raisin Bread:
  1. Make the dough in a bread maker. The photo shows raisins that have been soaked in rum for 1 week.
  2. Right before the dough has finished mixing or kneading, add the drained raisins.
  3. Once the dough has finished, gently press out any remaining air pockets.
  4. Separate the dough into 16 equal portions. Cover with a damp cloth to prevent drying and let rest for 15 minutes.
  5. After letting them rest, shape them into neat balls.
  6. Place them in the greased bread pans. (Since it's difficult to remove from the pans, I lined them with parchment paper.)
  7. Let rise a second time.
  8. After rising, score the middle of the tops and place the ※ butter in the cut.
  9. Spray with water and sprinkle on the granulated sugar.
  10. On top of that, sprinkle on a generous amount of the cinnamon.
  11. Spray the other tray of dough with water and bake both for 22 minutes at 180°C.
  12. After they have finished baking, drop from a low height onto a hard surface to release the steam.
  13. They're complete. They're soft so be careful when removing from the pan.
  14. They're so very soft when you tear them apart.
  15. Here is cinnamon sugar & butter rum raisin bread.
  16. This is the butter-topped loaf. The cinnamon sugar is crisp and delicious.

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