Baba Au Rhum
INGREDIENTS:
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
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.
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.