Title: Baba Au Rhum
Categories: Breadmaker Dessert Ethnic
Yield: 1 Loaf

1/3	c	MILK
1 1/2	ts	Active Dry Yeast
1 3/4	c	BREAD Flour; plus
2	tb	BREAD Flour
6	tb	SUGAR
8	tb	(1 stick) Unsalted BUTTER
3		Eggs
SYRUP
1	c	SUGAR
1	c	-WATER
1/4	c	DARK RUM
2/3	c	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.

(my note to you: 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. See, it Pays to ask questions on this board!

Bev in MN Baking with a Pana 1.5# Formatted by Elaine Radis BGMB90B; APRIL '93

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