Recipe: Baba Au Rhum (bread machine)

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.