Rum Raisin Bread
Sweet bread layered with chocolate cake crumbs and rum-soaked raisins, offering a rich, indulgent texture.
Ingredients
bread flour (high-gluten flour)
125 g
cake flour (low-gluten flour)
25 g
fine granulated sugar
20 g
egg
15 g
water
75 g
butter
15 g
milk powder
6 g
salt (about 1.25 ml)
1/4 tsp
dry yeast (about 5 ml)
1 tsp
chocolate separated-egg sponge cake (see pages 68–69)
90 g
butter (softened at room temperature)
15 g
raisins (soaked in rum)
35 g
rum (for soaking the raisins)
15 g
whole egg wash (for brushing the surface)
to taste
Instructions
1
Step 1
First, make the bread dough exactly as you would for ordinary bread. Knead all the dough ingredients into a ball and continue kneading until you can pull the dough into a thin, stretchy membrane (the windowpane/extension stage). Let it rise at room temperature until it is about 2.5 times its original size (about 1 hour at 28°C/82°F). Punch down the fermented dough to release the air, knead it back into a round, and then let it rest for 15 minutes for an intermediate fermentation.
2
Step 2
Prepare the chocolate cake filling. Tear the chocolate separated-egg sponge cake into small pieces, leave the butter out until it softens at room temperature, and soak the raisins in rum.
