Butter-rum monkey bread - abm

1 Loaf

Ingredients

Quantity Ingredient
2 teaspoons Yeast
3 cups Unbleached white flour
1½ teaspoon Salt
¼ cup Sugar
½ Stick (2 oz.) unsalted butter, softened
1 large Egg
2 teaspoons Rum extract - optional
¾ cup Milk
1 large Egg
2 teaspoons Run extract - optional
½ Stick (2 oz.) unsalted butter, softened
¾ cup Milk
1½ teaspoon Salt
¼ cup Sugar
3 cups Unbleached white flour
2 teaspoons Yeast
2 teaspoons Yeast
3 cups Unbleached white flour
1½ teaspoon Salt
¼ cup Sugar
½ Stick (2 oz.) unsalted butter, softened
1 large Egg
2 teaspoons Rum extract - optional
¾ cup Milk
1 large Egg
2 teaspoons Rum extract (optional)
½ Stick (2 oz.) unsalted butter, softened
¾ cup Milk
1½ teaspoon Salt
¼ cup Sugar
3 cups Unbleached white flour
2 teaspoons Yeast
¼ Stick unsalted butter
¼ cup Sugar
2 tablespoons Water
¼ cup Rum

Directions

FOR THE DOUGH

DAK/WELBILT

HITACHI

NATIONAL/PANASONIC

ZOJIRUSHI ONLY

FOR THE SYRUP

SOURCE; Desserts from your Bread Machine Perfect Every Time by Lora Brody, copyright 1994, ISBN #0-688-13071-2. MM corrected and added to by Ursula R. Taylor.

For Dak/Welbilt - program for yeast Or Light Or sweet bread and press start. While dough in kneading make syrup. At the end of the 2nd knead at 98 minutes, remove dough and lightly grease pan inside the machine. Quickly divide dough into 32 pcs. No need to make all the same size,speed is more important here. Roll dough between palms to make balls & then dip them in the syrup and put them back into the machine making several layers. Then all are back in machine, shut lid and let it finish.

For Hitachi, place ingredients in machine, program for bread and press start - while kneading make the syrup. When dough is finished 1st rise & had been knocked down (timer is 2:24) remove dough and lightly grease the pan inside the machine. Proceed as above making 32 pcs. and dippin in syrup - put in machine and shut the lid and let it finish its cycle.

For the National/Panasonic - place all in machine, program for Variety Bread and press start. While dough is kneading prepare syrup. When the beeper sounds, remove dough and remove blade as well.

Lightly grease pan and close the cover. Put dough on lightly floured or oiled surface. Divide dough into 4 pcs, then divide those into 4 and so on until you have 32 pcs. NO need to make all exactly the same size - time is more important - you only have 30 minutes to shape dough. Roll pcs. in your palms, dip into syrup and place back in machine in layers. When finished shut lid and press Start.

For the Zojirushi - place all ingredients in machine and program for Basic White and press Start.

Once the machine starts to knead, set timer for 35 minutes. While dough is kneading make syrup. When machine finishes kneading - after about 35 minutes - remove pan and then remove dough and divide dough and dividie into 32 pcs. Don't fuss over sizes - time is more important. Roll pcs. of dough between your palms to make balls - then dip in syrup and place back in pan. Close lid and let it finish it's cycle.

PERSONAL NOTE from Ursula Taylor - folks this doesn't make sense cause I have a Zoji = forget setting the timer - after the 2nd knead and machine stirs down - then take the dough out - and form into 32 pcs. otherwise if you put it back in the machine and it stirs down - after you've formed the balls - the stir down is gonna mess up the shape. Also if you have a finnish pan - put the balls that have been dipped in syrup in that and finish them.

For the syrup: In a small saucepan, melt the butter, then stir in the sugar and water. Bring to a boil and simmer for 5 minutes. Stir in the rum and simmer for 5 minutes longer. Remove the pan from the heat and pour the syrup into a bowl. Let it cool. Posted to MM-Recipes Digest V4 #244 by Suzy <suzy@...> on Sep 14, 1997

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