Hot Buttered Rum Loaf

Yield: 2 pound loaf (Measurements for a 1 1/2 pound loaf are in parentheses.)

Ingredients

Bread

• 1 egg + water to equal 1 cup + 2 tablespoons (1 egg + water to equal 1 cup)
• 2 tablespoons rum extract (1 tablespoon)
• 1/4 cup butter*, softened (3 tablespoons)
• 3 3/4 cups Gold Medal Better Bread Flour (3 cups)
• 1/4 cup packed brown sugar (3 tablespoons)
• 1 1/2 teaspoons salt (1 1/4 teaspoons)
• 1/2 teaspoon ground cinnamon (1/2 teaspoon)
• 1/4 teaspoon ground nutmeg (1/4 teaspoon)
• 1/4 teaspoon ground cardamom (1/4 teaspoon)
• 1 teaspoon Fleischmann's bread machine yeast (1 teaspoon)

Nutty Topping

• 1 egg yolk, beaten
• 1/2 tablespoon finely chopped pecans
• 1/2 tablespoon packed brown sugar

Instructions

1. Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle.
2. Prepare Nutty Topping. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove bread from pan and cool on wire rack.

Notes

* Gold Medal recommends using butter instead of margarine for the best buttered rum flavor.