How to Make Super Quick Homemade Rum Chocolate Bread with Rum Yeast

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The ingredients needed to make Rum Chocolate Bread with Rum Yeast:

1. Take 1 grams 【baker's %】
2. Get 183 grams 【68%】 1. Water (around 20-25 ℃, ignore during summer)
3. Take 165 grams 【61%】 2. Bread starter (Raisin yeast)
4. Make ready 25 grams 【9】 3. Sugar
5. Take 30 grams 【11%】 4. Margarine or butter
6. Prepare 10 grams 【4%】 5. Skim milk powder
7. Take 270 grams 【100%】 6. Bread flour
8. Make ready 40 grams　 【14%】 7. Cocoa powder (unsweetened)
9. Make ready 4 grams　 【1%】 Salt
10. Make ready (Filling)
11. Prepare 40 grams Rum raisin
12. Prepare 10 grams Rum

Place in a greased bowl, turning once to coat. I'm not one to rave about bread recipes but this one is really good – or the modified version I made was really good! I left out the rum extract but the flavor from the raisins came through very nicely. It is very tasty as chocolate cakes go.

Steps to make Rum Chocolate Bread with Rum Yeast:

1. Prep work: Drain the rum raisins and set aside.
2. For the steps and preparation, see the"Homemade Fluffy Bread with Raisin Yeast".
3. Add the rum raisin and rum to the bread maker before you add the bread flour.
4. Place the ingredients in the listed order. Add the bread flour and then the cocoa powder, and use chopsticks to mix. Place the salt on top and then turn the switch on.
5. And it's ready. Here's what I made in 7 hours without using the timer. It rises well in the bread pan.
6. A thick cut. The taste of the rum raisins will spread through your mouth.
7. Since the bread is pretty bitter, the kids ate it with strawberry jam.
8. You can add walnuts, etc., as you like for a delicious accent and different texture.

I left out the rum extract but the flavor from the raisins came through very nicely. It is very tasty as chocolate cakes go. The rum in the cake itself is pretty much undetectible but in the glaze it is overpowering. Next time I would skip the glaze and just dust with powdered sugar. The rum distillers use molasses (or cane juice), their own yeast, their own lacto bacillus to contribute to the esters (for instance, the Wray and Nephew big banana flavor), and distill it in such a manner so as to capture the isobutyl propionate, like the picture Harry (I think) posted of the old rum still, or by using a modern fractioning.

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