Hello all - Beth Harbison here:
I've been approached by a publisher to do another bread machine book. If
anyone has a favorite recipe (1 lb. preferred) they'd like possibly included
in the book, please e-mail it to me: EHarbison@AOL.com. Include a note that
it's okay to use your recipe and indicate whether or not it's okay to include
your name along with it.
During the endless development and testing process, I've come up with a bread
that's just wonderful, especially with coffee on a cold winter morning. Hope
you enjoy it:
CHOCOLATE SPICED RUM BREAD (1 lb.)
3/4 c + 1 T milk
1 T spiced rum
1 t vanilla extract
3 egg yolks
3 T butter or margarine
2 c + 2 T bread flour
4 T sugar
1/3 c Dutch processed cocoa
1/2 t salt
3/4 t cinnamon
1/8 t allspice
1 T brown sugar
2 t yeast
Add all the ingredients to the machine according to the manufacturer's
instructions.
Bake on a "light" or "sweet bread" cycle
Note:
I've used the timer cycle as long as eight hours in advance, but I wouldn't
want to go much longer than that because of the eggs.
The sugar in sweet breads tends to make the bread get very brown and sometimes
even burn on a standard bread machine cycle, so if you don't have a "sweet
bread" cycle on your machine, either bake this on light, or stop the baking
five minutes early. Something I also do sometimes is open the machine briefly
several times during baking, to cool the air off inside. I'm sure someone out
there has a reason why this shouldn't be done, but it works for me <g>
Happy holidays all