Yield: 1 Servings
|¾ cup||+ 1 T milk|
|1 tablespoon||Spiced rum|
|1 teaspoon||Vanilla extract|
|3 tablespoons||Butter or margarine|
|2 cups||+ 2 T bread flour|
|⅓ cup||Dutch processed cocoa|
|1 tablespoon||Brown sugar|
During the endless development and testing process, I've come up with a bread that's just wonderful, especially with coffee on a cold winter morning. Hope you enjoy it:
Add all the ingredients to the machine according to the manufacturer's instructions.
Bake on a "light" or "sweet bread" cycle Note:
I've used the timer cycle as long as eight hours in advance, but I wouldn't want to go much longer than that because of the eggs.
The sugar in sweet breads tends to make the bread get very brown and sometimes even burn on a standard bread machine cycle, so if you don't have a "sweet bread" cycle on your machine, either bake this on light, or stop the baking five minutes early. Something I also do sometimes is open the machine briefly several times during baking, to cool the air off inside.
I'm sure someone out there has a reason why this shouldn't be done, but it works for me <g>
Posted to Digest bread-bakers.v097.n080 by EHarbison <EHarbison@...> on Dec 23, 1997