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Title: Butter-Rum Monkey Bread
Categories: Breadmaker
Yield: 1 Loaf
| ZOJIRUSHI ONLY | ||
| FOR THE DOUGH | ||
| 1 | lg | Egg |
| 2 | ts | Rum extract (optional) |
| 1/2 | Stick unsalted butter, softened | |
| 3/4 | c | Milk |
| 1 1/2 | ts | Salt |
| 1/4 | c | Sugar |
| 3 | c | Unbleached white flour |
| 2 | ts | Yeast |
| FOR THE SYRUP | ||
| 1/4 | Stick unsalted butter | |
| 1/4 | c | Sugar |
| 2 | tb | Water |
| 1/4 | c | Rum |
For the dough: Place all ingredients in the machine, program for Basic White Bread, and press start. Once the machine starts to knead, set your timer for 35 minutes. While the dough is kneading, make the syrup.
For the syrup: In a small saucepan, melt the butter, then stir in the sugar and water. Bring to a boil and simmer for 5 minutes. Stir in the rum and simmer for 5 minutes longer. Remove the pan from the heat and pour the syrup into a bowl. Let it cool.
Completing the bread: When the machine finishes kneading, around the 35 minute mark, remove the pan from the machine. Remove the dough from the pan and divide the dough into 32 pieces. Don't fuss over making all the pieces the same size; speed, not accuracy is what we're after here. Roll the pieces of dough between your palms to make balls. Dip the balls in the syrup and place them mack into the bread machine pan, making several layers. When all of the dough is back in the pan, place the pan back into the machine, shut the lid and let it finish its cycle.
Serves 8.
From "Desserts From Your Bread Machine, Perfect Every Time" by Lora Brody
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