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Baking the Bread Baker Bible

Baking the Bread Baker Bible

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Categories:Topics, Art & Design
Published by: nithujaws on Nov 03, 2010
Copyright:Attribution Non-commercial

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05/25/2012

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1/2 cup water
2 eggs
1/4 cup butter or margarine, softened
3 1/2 cups bread flour
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons yeast (recommends bread machine yeast)
Rum Glaze (recipe follows)
1/2 cup chopped pecans, optional

Measure carefully, placing all ingredients except rum glaze and pecans in bread machine pan in the
order recommended by your machine manufacturer. Select Dough/Manual setting. Do not use delay
setting.

Grease 12 cup Bundt pan. Prepare rum glaze. Pour half of the glaze into the pan. sprinkle with 1/4 cup
of pecans.

Remove dough from pan using lightly floured hands. Divide into 30 equal pieces; arrange in layers
over glaze in pan. Pour remaining glaze over dough sprinkling remaining pecans over this. Cover and
let rise in warm place about 45 minutes or until double. Dough is ready when indentation remains
when touched.

Heat oven to 350 degrees F. Bake 30 to 40 minutes or until golden brown. Let stand 5 minutes. Turn
upside down onto serving plate; leave pan over bread 1 to 2 minutes to allow glaze to coat bread.

Serve warm.

NOTE: If you don't have a Bundt pan, use a 10 x 4−inch angel food cake pan lined with aluminum foil.

Rum Glaze
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup whipping (heavy) cream
1 teaspoon rum extract

Rum Glazed Eggnog Monkey Bread

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