Recipe ingredients
- 1/2 cup water
- 2 eggs
- 1/4 cup butter or margarine, softened
- 3 1/2 cups bread flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons yeast
- Rum glaze:
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup whipping heavy cream
- 1 teaspoon rum extract
- 1/2 cup chopped pecans, optional
Recipe method
- Measure carefully, placing all ingredients except rum glaze and pecans in bread machine pan in the order recommended by your machine manufacturer. Select Dough/Manual setting. Do not use delay setting.
- Grease 12 cup Bundt pan. Prepare rum glaze. Pour half of the glaze into the pan. sprinkle with 1/4 cup of pecans.
- Remove dough from pan using lightly floured hands. Divide into 30 equal pieces. Arrange in layers over glaze in pan. Pour remaining glaze over dough sprinkling remaining pecans over this.
- Cover and let rise in warm place about 45 minutes or until double. Dough is ready when indentation remains when touched.
- Heat oven to 350 degrees F. Bake 30 to 40 minutes or until golden brown. Let stand 5 minutes.
- Turn upside down onto serving plate. Leave pan over bread 1 to 2 minutes to allow glaze to coat bread. Serve warm.
Other bread recipes:
Rum glazed eggnog monkey bread recipe
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