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Hot Buttered Rum Loaf




Source of Recipe


ineRecipe Goldmine


List of Ingredients




Hot Buttered Rum Loaf


Bread:

1 egg
1 tablespoon rum extract
3 tablespoons butter, softened
3 cups Gold Medal Harvest King or Better for Bread™ bread flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon bread machine or quick active dry yeast

Nutty Topping:

1 egg yolk, beaten
1 1/2 teaspoons finely chopped pecans
1 1/2 teaspoons packed brown sugar

Recipe




1. 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.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.

3. In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack.

Makes 1 loaf (1 1/2 pounds); 12 slices