Title: Baba Au Rhum
Categories: Bread machi, Breads
Yield: 1 Servings

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

SETTING: Sweet Bread, MEDIUM
12 o'clock

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