Hot Buttered Rum Loaf

Instructions

1. 1

   This recipe make a 2-pound loaf.

2. 2

   Measurements for a 1 1/2-pound loaf are in parentheses. 1 egg plus water to equal 1 cup plus 2 tablespoons (1 egg plus water to equal 1 cup) 2 tablespoons rum extract (1 tablespoon) 1/4 cup butter, softened (3 tablespoons) 3 3/4 cups Gold Medal Better Bread Flour (3 cups) 1/4 cup packed brown sugar (3 tablespoon) 1 1/2 teaspoons salt (1 1/4 teaspoon) 1/2 teaspoon ground cinnamon (1/2 teaspoon) 1/4 teaspoon ground nutmeg (1/4 teaspoon) 1/4 teaspoon ground cardamom (1/4 teaspoon) 1 teaspoon Fleischmann's bread machine yeast (1 teaspoon) Nutty Topping (below) Place all ingredients except Nutty Topping in bread machine pan in the order recommended by the manufacturer.

3. 3

   Select Sweet or Basic/White cycle.

4. 4

   Use Medium or Light crust color.

5. 5

   Do not use delay cycle.

6. 6

   Prepare Nutty Topping.

7. 7

   About 40 - 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf.

8. 8

   Close lid to continue with cycle.

9. 9

   Remove bread from pan and cool on wire rack.

10. 10

    Nutty Topping 1 egg yolk, beaten 1/2 tablespoon finely chopped pecans 1/2 tablespoon packed brown sugar NOTE: Gold Medal recommends using butter instead of margarine for the best buttered rum flavor.