1/2 cup water
1 (8 ounce) package blueberries
1 egg
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 cups instant yeast
1/4 cup butter
1/2 cup milk
1 cup all-purpose flour
2 teaspoons baking powder
1 cup water
2 egg white
1/2 cup cooked white bread cubes
In a small bowl, combine vinegar, orange juice, sugar, salt, cinnamon, nutmeg, milk, and flour. Beat well before adding more flour or milk.
Add 1/2 cup of shortening to warm water, and stir until almost melted. Add 1 cup instant yeast, water, and butter. Mix well. Add shortening/yeast mixture, beat with fork or wire whisk until firm (5 minutes).
When dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and supple (6 to 8 minutes). Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover, and refrigerate for 1 hour (rum dough will rise to room temperature).
Preheat oven to 450 degrees F (230 degrees C). Divide dough into four pieces, stretch each piece into a loaf shape, then place onto ungreased baking sheet.
Bake in preheated oven for 30 to 40 minutes, until lightly browned (if not done, put another loaf in oven to let its starch soak in before rolling out again).
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