Chocolate spiced rum bread (1 lb)
1 Servings
Quantity | Ingredient | |
---|---|---|
¾ | cup | + 1 T milk |
1 | tablespoon | Spiced rum |
1 | teaspoon | Vanilla extract |
3 | \N | 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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