Chocolate spiced rum bread (1 lb)

Yield: 1 Servings

Measure Ingredient
¾ cup + 1 T milk
1 tablespoon Spiced rum
1 teaspoon Vanilla extract
3 Egg yolks
3 tablespoons Butter or margarine
2 cups + 2 T bread flour
4 tablespoons Sugar
⅓ cup Dutch processed cocoa
½ teaspoon Salt
¾ teaspoon Cinnamon
⅛ teaspoon Allspice
1 tablespoon Brown sugar
2 teaspoons Yeast

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

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