Rosemary Rum Raisin Soda Bread with Pecans

Rosemary Rum Raisin Soda Bread with Pecans might be just the European recipe you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 173 calories, 5g of protein, and 4g of fat per serving. For 44 cents per serving, you get a breakfast that serves 16. 4 people have tried and liked this recipe. A mixture of milk, rum, yogurt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 60%, this dish is solid. Users who liked this recipe also liked Irish Soda Bread Pudding With Raisin Jam, Rum Raisin Bread, and Rum-Raisin Bread Pudding.

Servings: 16

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight. When youre ready to bake the bread, preheat the oven to 375F. Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper. In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans. In a separate bowl combine the raisins with the rum, the yogurt, and honey. Add the wet ingredients to the dry. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl. Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball. Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.). Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through. Brush the top with milk. Sprinkle with seeds or oats if using. Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow. Cool on a wire rack. Serve warm or at room temperature with a generous slather of butter.

 

Step by step:

1. Combine the rum and raisins in a small saucepan. Bring to a boil. Simmer for 30 seconds, then remove from heat. Cover and allow the raisins to macerate for at least 4 hours, but preferably overnight.

2. When youre ready to bake the bread, preheat the oven to 375F.

3. Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.

4. In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.

5. In a separate bowl combine the raisins with the rum, the yogurt, and honey.

6. Add the wet ingredients to the dry.

7. Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.

8. Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.

9. Turn dough onto a lightly floured board and shape into a round loaf. (Dont over-knead the dough. Too much kneading will produce a tough bread.).

10. Transfer the loaf to the prepared baking sheet. Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.

11. Brush the top with milk.

12. Sprinkle with seeds or oats if using.

13. Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.

14. Cool on a wire rack.

15. Serve warm or at room temperature with a generous slather of butter.

Nutrition Information:

covered percent of daily need