Rosemary Rum Raisin Soda Bread with Pecans
Basic Information
- Servings: 16
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 60.61
- Health score: 11.00
- Weight Watcher points: 4.00
Summary
Rosemary Rum Raisin Soda Bread with Pecans is a lacto ovo vegetarian recipe with 16 servings. This breakfast has 173 calories, 5g of protein, and 4g of fat per serving. For 44 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Only a few people really liked this European dish. A mixture of anise seeds, rum, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 4 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Irish Soda Bread Pudding With Raisin Jam, Rum Raisin Bread, and Rum Raisin Cinnamon Bread are very similar to this recipe.
Ingredients
raisins0.5 cup
rum0.33333334 cup
flour2 cups- flour2 cups
baking soda2 teaspoons
salt1 teaspoon
rosemary1 tablespoon
pecans0.5 cup
yogurt1.5 cups
honey1 tablespoon
milk1 tablespoon
anise seeds0.75 teaspoon
Instructions
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.
Step 2
When youre ready to bake the bread, preheat the oven to 375F.
Step 3
Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
Step 4
In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary. Stir in the toasted pecans.
Step 5
In a separate bowl combine the raisins with the rum, the yogurt, and honey.
Step 6
Add the wet ingredients to the dry.
Step 7
Mix until the dough is too stiff to stir. Use your hands to bring it together in the bowl.
Step 8
Add additional yogurt one teaspoon at a time if its too dry. You want a stiff, slightly tacky ball.
Step 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.).
Step 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.
Step 11
Brush the top with milk.
Step 12
Sprinkle with seeds or oats if using.
Step 13
Bake for 40-45 minutes, until a toothpick comes out clean. When you tap the loaf, it will sound hollow.
Step 14
Cool on a wire rack.
Step 15
Serve warm or at room temperature with a generous slather of butter.
Categories
Cuisines: European, Irish
Dish Types: dessert, morning meal, brunch, breakfast
Diets: lacto ovo vegetarian