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Baba Au Rhum (bread machine) Source: Red Star Yeast
This French yeast bread, adapted from the Austrian Guglehuph, was originally name Ali Baba, after a hero in the book, "The Thousand and One Nights." A coffee bread made extra moist with Rum Syrup spooned over. Could also be served for dessert.
Makes one 1 1/2 lb loaf (ingredients for 1 lb loaf are in parenthesis): 1 pkg yeast; (1 1/2 tsp) 3 cups bread flour; (2 cups) 3 tbsp sugar; (2 tbsp) 1 1/2 tsp salt; (1 tsp) 1/3 cup milk; 80 deg,(1/4 cup) 1/2 cup water; 80 deg,(1/3 cup) 1/3 cup oil; 80 deg,(1/4 cup) 2 egg; room temp, (1) 1/2 tsp almond extract; (1/2 tsp) 1/2 tsp vanilla extract; (1/2 tsp)
at beep add: 2/3 cp raisins; (1/2 cup) 1/3 cup almonds; slivered,(1/4 cup) add: rum syrup: 1 cup sugar 1/2 cup water 1/2 cup rum
SETTING: Sweet Bread, MEDIUM
Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add rum sauce mixture.
Prepare Syrup: In small saucepan, bring sugar and water to a boil, stirring occasionally. Remove from heat; add rum. Spoon over warm bread. (For more penetration, puncture bread with fork.) Serve warm or cold.
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