Bread Machine Hot Buttered Rum Loaf

It's a recipe like this that makes you doubly glad you have a bread machine. Warm spices, rum flavor and sweet brown sugar.

Yield: 1 loaf (1 1/2 pounds); 12 slices

Ingredients

Bread

1 egg
1 tablespoon rum extract
3 tablespoons butter, softened
3 cups Gold Medal Harvest King or Better for Bread™ bread flour
3 tablespoons packed brown sugar
1 1/4 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 teaspoon bread machine or quick active dry yeast

Nutty Topping

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

Instructions

Into a 1 cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients 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.
In small bowl, mix all topping ingredients.
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 baked bread from pan; cool on cooling rack.

Notes

Did You Know? Cardamom is a member of the ginger family. Its tiny seeds are encapsulated in small pods about the size of a cranberry; each pod contains about twenty seeds. Ground cardamom is used most often in baking.

Success: We recommend using butter instead of margarine for the best buttered rum flavor.

Nutrition

Per serving: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g); Cholesterol 25mg; Sodium 270mg; Total Carbohydrate 31g (Dietary Fiber 1g); Protein 4g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 10%

Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Notes

Recipe and photo used with permission from: Betty Crocker Kitchens