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Baba Au Rhum (For Bread Machines)

LARGE LOAF - 1 1/2 LBS

1/3 c milk
1 1/2 teaspoons active dry yeast
1 3/4 cups 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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