Baba au Rhum (for Bread Machines)

Baba au Rhum (for Bread Machines)


  • LARGE LOAF - 1 1/2 LBS
  • 1/3 c milk
  • 1 1/2 teaspoon active dry yeast
  • 1 3/4 cup plus 2 tablespoons bread flour
  • 6 tablespoons sugar
  • 8 tablespoons unsalted butter (1 stick)
  • 3 eggs


SMALL LOAF - 1-LB 1/4 c milk 1 1/4 teaspoons active dry yeast 1 1/4 cup plus 2 tablespoons bread flour 5 tablespoons sugar 5 tablespoons unsalted butter 2 eggs 1 c sugar 1 c water 1/4 c dark rum 2/3 c unsweetened whipped cream (for small loaf) or 1 c unsweetened whipped cream (for lg loaf) Scald the milk in a small saucepan and let cool to room temperature. Add the milk and all remaining ingredients 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. Make a syrup by boiling the sugar and water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 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. 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.

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