BREAD MACHINE HOT BUTTERED RUM LOAF

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BREAD MACHINE HOT BUTTERED RUM LOAF image

Categories     Bread     Breakfast     Dessert     Bake     Christmas     Thanksgiving     Quick & Easy

Yield 12

Number Of Ingredients 15

BREAD:
1 EGG
1 TBSP RUM
1 TBSP BUTTER, SOFTENED
3 CUPS BREAD FLOUR
3 TBSP PACKED BROWN SUGAR
1 1/4 TSP SALT
1/2 TSP GROUND CINNAMON
1/4 TSP GROUND NUTMEG
1/4 TSP CARDAMOM
1 TSP QUICK ACTIVE DRY YEAST
NUTTY TOPPING:
1 EGG YOLK
1 1/2 TSP FINELY CHOPPED PECANS
1 1/2 TSP PACKED BROWN SUGAR

Steps:

  • INTO 1 CUP MEASURING CUP BREAK 1 EGG. ADD ENOUGH WATER TO MEASURE 1 CUP. MEASURE CAREFULLY PLACING EGG MIXTURE AND REMAINING BREAD INGREDIENTS IN BREAD MACHINE PAN IN THE ORDER RECOMMENDED BY THE MANUFACTURER. SELECT SWEET OR BASIC/WHITE CYCLE. USE MEDIUM OR LIGHT CRUST COLOR. DO NOT USE DELAY CYCLE. IN SMALL BOWL, MIX ALL TOPPING INGREDIANTS. ABOUT 40 TO 50 MINUTES BEFORE BREAD IS FINISHED LIFT COVER AND CAREFULLY BRUSH TOPPING ON LOAD. CLOSE LID AND CONTINUE CYCLE. REMOVE BREAD AND COOL ON COOLING RACK. SERVE WITH HOT BUTTERED RUM SAUCE

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