Annalise Roberts's Notes:
Expand1/3 cup dried currents Ask a question about this ingredient
1 tablespoon dark rum Ask a question about this ingredient
1 2/3 cup Brown Rice Flour Mix * Ask a question about this ingredient
1 1/2 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon xanthan gum Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon ground nutmeg Ask a question about this ingredient
pinches cinnamon (generous pinch) Ask a question about this ingredient
pinches allspice (generous pinch) Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2/3 cups granulated sugar Ask a question about this ingredient
1/2 cup canola oil Ask a question about this ingredient
1/2 cup fresh eggnog (lowfat can be used) Ask a question about this ingredient
1 teaspoon pure vanilla extract Ask a question about this ingredient
Combine dried currents and rum in a small dish and set aside. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3--inch loaf pans with cooking spray.
Ask a question about this stepMix flour, baking powder, xanthan gum, salt, ground nutmeg, cinnamon and allspice in medium bowl. Set aside.
Ask a question about this stepBeat eggs in large bowl of electric mixer until lemon colored. Slowly add sugar a little at a time, and beat until mixture turns pale yellow and thick. Add flour mixture, oil, eggnog and vanilla, scrape sides and bottom of bowl, then mix at low speed for 1 more minute. Stir in dried currents and rum.
Ask a question about this stepPour batter into prepared. Place in center of oven and bake 35–40 minutes for small loaves, or until knife inserted in center comes out clean. Cool bread for 8 minutes on a rack and then remove from pans.
Ask a question about this stepArrange loaves so they aren’t touching on the rack and place rack over a piece of wax paper. Brush top and sides with prepared Frosted Rum Glaze. Cool com-pletely on rack before serving or wrapping for storage. Serve at room temperature.
Ask a question about this stepStore bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.
Ask a question about this step*Brown Rice Flour Mix (makes 3 cups) 2 cups extra finely ground brown rice flour* 2/3 cups potato starch (not potato flour) 1/3 cup tapioca flour (also called tapioca starch) Authentic Foods makes the best extra finely ground brown rice flour. Bob's Red Mill is second.
Ask a question about this step1/2 cup granulated sugar Ask a question about this ingredient
2 tablespoons dark rum Ask a question about this ingredient
1 tablespoon boiling water Ask a question about this ingredient
Combine sugar, dark rum and boiling water in a small (microwave proof) bowl; stir until well combined. Use immediately. If the glaze gets too firm, rewarm very slightly in microwave The sugar crystals should not melt completely because the glaze is supposed to appear frosted.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
