Bread Recipes
Rum Glazed Eggnog Monkey Bread
Ingredients
Bread
- 1/2 cup water
- 2 eggs
- 1/4 cup butter, 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)
- 1/2 cup chopped pecans (optional)
Rum Glaze
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup whipping (heavy) cream
- 1 teaspoon rum extract
Instructions
- 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 a 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 for about 45 minutes or until double. Dough is ready when indentation remains when touched.
- Heat oven to 350 degrees F.
- Bake for 30 to 40 minutes or until golden brown.
- Let stand for 5 minutes.
- Turn upside down onto serving plate; leave pan over bread for 1 to 2 minutes to allow glaze to coat bread.
- Serve warm.
Notes
If you don't have a Bundt pan, use a 10 x 4 inch angel food cake pan lined with aluminum foil.
Attribution
Gold Medal Flour