Baba Au Rhum

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Baba Au Rhum Ingredients

Abm-100:; (ABM-300/350):	1/2 ts Vanilla extract; (1/2 tsp)
1 pk Yeast; (1 1/2 tsp)	At beep add:
3 c Bread flour; (2 c)	2/3 c Raisins; (1/2 c)
3 tb Sugar; (2 T)	1/3 c Almonds; slivered,(1/4 c)
1 1/2 ts Salt; (1 tsp)	Add:
1/3 c Milk; 80 deg,(1/4 c)	Rum Syrup:
1/2 c Water; 80 deg,(1/3 c)	1 c Sugar
1/3 c Oil; 80 deg,(1/4 c)	1/2 c Water
2 Egg; room temp,(1)	1/2 c Rum
1/2 ts Almond extract; (1/2 tsp)

Instructions for Baba Au Rhum

SETTING: Sweet Bread, MEDIUM 12 oclock This French yeast bread, adapted from the Austrian Guglehuph, was originally name Ali Baba, after a hero in the book, "The Thousand and One Nights." A coffee bread made extra moist with Rum Syrup spooned over. Could also be served for dessert. Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add rum sauce mixture. Prepare Syrup: In small saucepan, bring sugar and water to a boil, stirring occasionally. Remove from heat; add rum. Spoon over warm bread. (For more penetration, puncture bread with fork.) Serve warm or cold. >From: Rick Turley From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Welbilt/Red Star Yeast

Main Ingredient: GrainsCuisine: Uncategorized

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