*  Exported from  MasterCook  *
 
                                BABA AU RHUM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Desserts
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BEV JANSON   (RKFV20A)
      1/3  cup           MILK
    1 1/2  teaspoon      Active Dry Yeast
    1 3/4  cup           BREAD Flour -- plus
    2      tablespoon    BREAD Flour
    6      tablespoon    SUGAR
    8      tablespoon    (1 stick) Unsalted BUTTER
    3                    Eggs
                         -----SYRUP-----
    1      cup           SUGAR
    1      cup           WATER
      1/4  cup           DARK RUM
      2/3  cup           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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