Hot Buttered Rum Loaf Recipe

Hot Buttered Rum Loaf Recipe

Ingredients:

For the Dough:
1 pc of egg for 1 c & 2 Tbsps water
2 Tbsps of rum extract
1/4 c of butter; creamed
3 & 3/4 c of flour (for bread)
1/4 c of sugar (brown and packed)
1.5 tsps of salt
1/2 tsp of cinnamon; ground
1/4 tsp of nutmeg; ground
1/4 tsp of cardamom; ground
1 tsp of yeast (for bread-making machine)

For Nutty Topping:
1 pc of egg yolk; well-beaten
1/2 Tbsp of pecan nuts; chopped finely
1/2 Tbsp of sugar (packed & brown)

Instructions:

Put all dough ingredients into pan for bread-maker machine based on manufacturer’s instructions. Use these settings: cycle (Sweet or Basic/White) and crust (Medium or Light). Avoid time-delay option.

Create the topping by combining topping ingredients. Forty to fifty minutes prior to bread being completely baked, brush the bread’s top portion with the topping gently. Continue cycle. Then remove off the pan. Allow to be cooled on rack.

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