Both of these were sent to me by a shy friend ... this friend is on list
but lurks. This person wanted to share these recipes but sent them to me
to send to all of you. So, here they are.
Bacon Cheese Bread
Baba Au Rhum
* Exported from MasterCook *
Bacon Cheese Bread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Water
2 Cups Bread flour
1/2 Cup Sharp Cheddar Cheese -- Grated
1 Teaspoon Salt
1 Tablespoon Sugar
1 Tablespoon Butter
1 Teaspoon Dry yeast
2 Tablespoons Bacon bits -- real
Makes a 1 lb loaf
Add ingredients according to the directions on your Bread maker.
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* Exported from MasterCook *
Baba Au Rhum
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Ethnic
Bread Machine Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Cup Milk
1 1/2 Teaspoons Active Dry Yeast
1 3/4 Cups Bread Flour -- plus
2 Tablespoons Bread Flour
6 Tablespoons Sugar
8 Tablespoons Unsalted Butter -- (1 Stick)
3 Eggs
Syrup:
1 Cup Sugar
1 Cup Water
1/4 Cup Dark Rum
2/3 Cup Unsweetened Whipped Cream
FINALLY found the answer to your question about "Babka" recipe for ABM!
In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the
recipe you are looking for! "Save this giant baba for a special celebration
that calls for an impressive dessert that is syrupy and rich."
1. Scald the milk in a small sauce pan and let cool to room temperature.
2. Add the milk and all remaining ingred. for the baba in the order
SUGGESTED by YOUR bread machine manual and process on the basic bread cycle
according to the manufacturer's directions.
3. Make a syrup by boiling the sugar & water together in a small saucepan
until the mixture is clear. Add the rum and simmer for 1 minute.
4. When the bread cycle ends, remove the warm baba to a deep dish or
shallow bowl. Brush the baba with the syrup several times as it cools.
Allow the baba to soak up the syrup that collects in the bottom of the
dish. Refrigerate until chilled.
5. When cool, slice the baba into wedges and brush them with any remaining
syrup if they are not totally moist. Serve with unsweetened whipped cream
on the side.
I copied the recipe just AS IS from the book. I have not made it. The "2/3
C whipped cream 1 cup" was written just that way. It probably means it is
2/3 C. before whipping and 1 cup after whipping.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5506