Recipe - Chocolate Spiced Rum Bread (1 Lb)

Three fourths cup + 1 T milk
1 tablespoon Spiced rum
1 teaspoon Vanilla extract
3 Egg yolks
3 tablespoon Butter or margarine
2 cup + 2 T bread flour
4 tablespoon Sugar
1/3 cup Dutch processed cocoa
One half teaspoon Salt
Three fourths teaspoon Cinnamon
1/8 teaspoon Allspice
1 tablespoon Brown sugar
2 teaspoon Yeast

During the endless development and testing process, I've come up with a
bread that's just wonderful, especially with coffee on a cold winter
morning. Hope you enjoy it:

Add all the ingredients to the machine according to the manufacturer's
instructions.

Bake on a "light" or "sweet bread" cycle
Note:

I've used the timer cycle as long as eight hours in advance, but I wouldn't
want to go much longer than that because of the eggs.

The sugar in sweet breads tends to make the bread get very brown and
sometimes even burn on a standard bread machine cycle, so if you don't have
a "sweet bread" cycle on your machine, either bake this on light, or stop
the baking five minutes early. Something I also do sometimes is open the
machine briefly several times during baking, to cool the air off inside.
I'm sure someone out there has a reason why this shouldn't be done, but it
works for me g

Posted to Digest breadbakers.v097.n080 by EHarbison EHarbison@aol.com on
Dec 23, 1997